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Lemon Poppy Seed Tea Bread
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Lemon Poppy Seed Tea Bread

I like to slice this, separate with wax paper and keep in freezer to have on hand for company or for me.
Course Quick Breads
Cuisine Quick Breads
Keyword Quick Breads
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 2 loaves

Ingredients

  • 3 1/4 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1 1/2 cups granulated sugar
  • 1 cup Canola oil
  • 3 large eggs lightly beaten
  • 2 teaspoons almond extract
  • 1 2/3 cup milk
  • 2 tablespoons poppy seeds

Glaze

  • 1 cup confectioner's sugar
  • zest 1 lemon
  • 2 teaspoons butter melted
  • 1 - 2 tablespoons lemon juice

Instructions

  • Preheat oven to 350°F. Grease two 8 1/2-inch X 4 1/2-inch metal loaf pans and line the bottom with wax paper.
  • Whisk flour, baking powder and salt in a medium bowl. Set aside.
  • In the bowl of a KitchenAid mixer, (or using hand mixer) beat sugar, oil, eggs and almond extract until pale yellow and thick, about 5 minutes.
  • Add dry ingredients to sugar mixture in 3 additions alternately with milk. Mix until just combined. Stir in poppy seeds and pour into prepared loaf pans.
  • Bake until a tester inserted in the center comes out clean, 50 - 60 minutes.

To prepare glaze:

  • Whisk confectioner's sugar, zest, butter and lemon juice. Add more lemon juice as needed to make drizzling consistency. Drizzle over cooled loaves. Enjoy!

Notes

Feel free to substitute almond milk for cows milk.  Also, the glaze should not be so thin that it just drips off of the bread.  Adding a little bit of fat (butter) to the glaze helps it to set.