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Lemon Poppy Seed Bread



I love this bread.  It's quick to whip up if you happen to have some lemons around. If you don't, you can use dried lemon peel and lemon juice.  As I have mentioned before, I love the taste of lemon.  The glaze on the top of this bread definitely makes it!!




1 1/2 cups all-purpose flour
1 tsp. baking powder
1/4 tsp. baking powder
1/4 tsp. salt
1 Tbs. grated lemon zest
2 1/2 Tbs. poppy seeds
3/4 cup unsalted butter, room temperature
3/4 cup sugar
3 large eggs
1 tsp. vanilla extract
1/4 cup milk


LEMON GLAZE:

3 Tbs. freshly squeezed lemon juice (or use your judgment)
1/2 cup confectioner's sugar

Preheat oven to 350 degrees.  Prepare a loaf pan with butter and flour OR non stick spray (PAM).  Line the bottom of the pan with a piece of parchment or wax paper.  In a small bowl, whisk together flour, baking powder, salt, lemon zest and poppy seeds

Beat butter until softened.



Add sugar and continue until light and fluffy.  Add eggs, beating one at a time. Beat in va.nilla extract


Add the flour mixture and milk, alternating each three times.



Do not over mix.  Scrape the batter into loaf pan, smoothing the top.



Bake for 55-60 minutes or until golden brown.

Prepare Lemon Glaze:



Mix confectioners' sugar with lemon juice until smooth. You can add extra lemon peel, if you wish.


When bread is done, remove from the oven and place on a wire rack.

Poke holes in the bread with a fork.




Immediately pour glaze over bread and let sink into bread.  Let cool for 40 minutes.  Remove from pan and continue to cool on wire rack.





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INGREDIENTS

CAKE

2 cups all-purpose flour
3/4 cup unsweetened cocoa (I used dark)
1/2 tsp. baking powder
1 tsp. table salt
1 1/2 cups butter, room temperature
3 cups granulated sugar
5 large eggs, room temperature
1 1/4 cups buttermilk
2 tsp. vanilla extract
1 cup 60% cacao bittersweet chocolate morsels

C…