Lemon Poppy Seed Bread

I LOVE anything and everything lemon.  ESPECIALLY poppy seed bread! This yummy bread pairs almond extract with tart lemon juice for a moist, tender bread.  Topped with a tangy glaze, this bread will be come a favorite breakfast treat for your family!

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What you need:

• 2-3 lemons
• Zest from lemons
• 2 eggs
• 1 c. sugar
• 2 T. butter, softened
• 3 eggs
• 2 t. almond extract
• 1 t. vanilla extract
• 1/3 c. lemon juice
• 1/2 vegetable oil
• 1 1/2 c. flour
• 1/2 t. baking powder
• 1/2 t. baking soda
• 1/2 t. salt
• 3 T. poppy seeds

Glaze:

• 1 1/2 c. powdered sugar
• 1 t. almond extract
• 2 T. lemon juice

Make it:

• Preheat oven to 350° F
• Zest the lemons and add to mixing bowl
• Juice lemons to make 1/3 c. PLUS additional 2 T. for glaze (later)
• Mix lemon juice, zest, eggs, sugar, butter, oil, vanilla, and almond together
• In a separate bowl combine flour, soda, baking powder, salt and poppy seeds.
• Carefully mix dry ingredients into wet ingredients and mix just until combined.  Do not over mix!
• You can use 1 loaf pan or a 12 count muffin tin.  Butter the baking pan or muffin tins.  I used a 12 count mini bundt pan.
• If making muffin size: Bake for 15-20 minutes until just browned and a toothpick comes out clean
• If making loaf size: Bake 40-50 minutes until just browned and toothpick comes out clean.
• Remove from oven and allow to rest in pan for 10 minutes.  Invert from pan onto a cooling rack.
• Prepare glaze: Mix powdered sugar, almond extract and lemon juice until smooth.
• While cakes are still warm, poke holes all over the top with a toothpick.
• Pour glaze over and allow to soak into bread
• Allow to cool

More tasty breakfast treats:

Blueberry Cheesecake French Toast Casserole

My Copycat Starbucks Frappuccino

Pancake Bites