Lemon Poppy Seed Bread

So it's been entirely too long but I have been somewhat busy. A few weeks ago a favorite and best friend of mine was in town for her birthday weekend. During her stay her family threw her a brunch to which I was invited and thought, awesome excuse to bake something delish.

So I have made this recipe a few times and I keep tweeking it. This mixture seemed to go over well. I was able to make some muffins and a loaf. Just because I like variety.

Lemon Poppy Seed Bread

Ingredients

Bread

• 3 1/2 cups all-purpose flour
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons baking powder
• 1 1/2 tablespoons poppy seeds
• 2 1/2 cups white sugar
• 1 1/8 cups vegetable oil
• 3 eggs
• 1 1/2 cups milk
• 1 1/2 teaspoons vanilla extract
• 1 1/2 teaspoons lemon extract

Icing Mixture

• 3/4 cup confectioners sugar
• 1/4 cup lemon juice

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease three 8x4 inch bread pans.
2. In a large mixing bowl, stir together the flour, salt, baking powder, poppy seeds and 2 1/2 cups white sugar. Add the eggs, milk, oil, vanilla and lemon extract; mix until smooth, about 1 minute. Pour batter evenly into the prepared pans.
3. Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes, or until a toothpick inserted into the center of the loaves comes out clean. Cool loaves in the pans for 10 minutes before removing to a wire rack.
4. Combine lemon juice with confectioners sugar a tablespoon at a time and stir well. Pour this mixture over the loaf while it is still hot. Allow loaf to cool completely before serving.