Tuesday, June 24, 2014

Tea Bread Tuesday: Lemon Poppy Seed Bread with Lemon Glaze

I am devoted to Mr. Lime, I really am . . . and it seems disloyal to go flirting with his sunny cousin, Mr. Lemon, at the first sign of trouble.  Alas, Mr. Lime is making himself very dear this summer, what with the terrible crop we've had . . . bad winter!  So when life gives you lemons . . . we must make the best of it . . .  I'm such a tramp!  But a bread like this one can make you re-think your loyalties . . . It . . . is . . . DELICIOUS!  So moist, so lemony . . . and the hint of almonds doesn't hurt one bit!  You must try it!  This might be the beginning of a beautiful ménage à trois . . .

Here's the recipe:

For the bread:
1½ cup all-purpose flour
1¼ cup sugar
½ teaspoon salt
1 teaspoon baking powder
1 tablespoon poppy seeds
¾ cup of half and half
½ cup vegetable oil
2 large eggs, slightly beaten
1 teaspoon vanilla extract
1½ teaspoon almond extract
2 tablespoons freshly grated lemon zest (1 large lemon = approx. 1 tbsp. grated lemon zest)

For the glaze:
1/3 cup sugar
3 tablespoons freshly squeezed lemon juice
¼ teaspoon vanilla extract
¼ teaspoon almond extract
½ tablespoon butter

Preheat oven to 350º F.  Grease and flour a 9” x 5” loaf pan.  Set aside.

In a large bowl combine flour, sugar, salt, baking powder and poppy seeds.  With electric mixer, add the wet ingredients, one at a time, until they have all been incorporated.  Beat for one additional minute.  Pour into the prepared loaf pan and bake for approximately 50 minutes or until toothpick inserted in the center comes out clean, with a few crumbs clinging to the toothpick.

While bread is baking, prepare the glaze.  In a small saucepan, combine all the ingredients and cook over low heat until the sugar is dissolved.  When the bread is done, let cool in the pan for a few minutes, but while still hot invert into a wire rack, and then back into a serving tray.  Brush glaze immediately over the warm bread, on top and on the sides.  Use all the glaze, the bread will absorb most of it.  For best taste, make it the night before and the bread will be ever so moist and flavorful!  Enjoy!


Linda (More Fun Less Laundry) said...

Hi Maria, You mentioned your lime love on my post so I hopped over to tell you that I remember "meeting" you a few years ago when you posted about the bumper crop you brought home from the supermarket. I laughed so hard at that post. You made lime tea bread and I still have the recipe on my desktop. It is so good. Now I see you have a lemon bread to add to my diet woes! And a little variety is the spice of life, so if Mr. Lime doesn't make himself available for you then go ahead and have some fun with Mr. Lemon. Linda

Barb said...

Cute post Maria. It looks like a good one to try.

Zuni, Chickadee Home Nest said...

Hmmm...we didn't know about your fickle ways, Maria!! Amazing, the things we find out on the internet/Blogland...LOL. This recipe (as do all your recipes) sounds wonderful. I will certainly keep it in mind (but won't make it on a whim or you know what will happen!).

And thanks for visiting and commenting on my 4th of July posts! I love your visits! ~Zuni

PS - Ohio still in the planning, or have you come and gone? I hope not!