lemon poppy seed bread

A deliciously indulgent treat that's perfect for breakfast and just sweet enough for an afternoon snack! By Ashton Keefe
Ingredients
  • 2 1/2 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon fine sea salt
  • 1 cup vegetable oil
  • 1 cup sugar
  • 2 large eggs
  • 1 cup evaporated milk
  • 1/3 cup milk
  • 1 tablespoon vanilla extract
  • Juice and zest of 1 lemon, divided
  • 1/4 cup poppy seeds
  • 1/2 cup powdered sugar
Directions
  • Preheat oven to 350° F. Spray a bundt pan with cooking spray.
  • In a large bowl, sift together flour, baking powder, and salt. Set aside.
  • In another large bowl, mix oil and sugar. Add the eggs one at a time, beating well after each addition until the mixture is fully incorporated.
  • Add the evaporated milk, milk and vanilla. Add dry ingredients and mix well.
  • Stir in lemon zest, 1 tablespoon lemon juice and poppy seeds.
  • Bake for 40 - 45 minutes or until a cake tester comes out with moist crumbs. Let the cake cool for 20 minutes in the bundt pan. Remove from the pan before serving.
  • To make the lemon icing, combine remaining 1 tablespoon lemon juice with powdered sugar and whisk until there are no lumps and sugar is moist.
  • Drizzle over cake and allow it to harden before serving.
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