Prep 15 mins
Cook 1 hr
Super-easy, goes great with coffee.
- 3 eggs
- 2 1⁄4 cups sugar
- 1 1⁄2 cups milk
- 1 1⁄8 cups olive oil
- 1 1⁄2 tablespoons poppy seeds
- 1 1⁄2 tablespoons vanilla extract
- 1 1⁄2 tablespoons almond extract
- 1 1⁄2 tablespoons lemon extract
- 3 cups flour
- 1 1⁄2 teaspoons salt
- 1 1⁄2 teaspoons baking powder
- 1 cup powdered sugar
- 1⁄4 cup orange juice
- 1 1⁄2 teaspoons vanilla extract
- 1 1⁄2 teaspoons almond extract
- 1 1⁄2 teaspoons lemon extract
- Mix together the eggs, sugar, milk, oil, poppy seeds, and extracts.
- Sift together the flour, salt and baking powder. Add this to the egg mixture.
- Mix together 1-2 minutes.
- Preheat oven to 350°F
- Pour batter into 2 greased bread pans.
- Bake 1 hour at 350°F.
- Just before it's done, make the glaze. Mix powdered sugar, orange juice and extracts.
- Remove loaves from oven.
- Pour glaze over loaves while still in the pans.
- Cool for 30 minutes, remove from pans and cool on racks.
This is a really good lemon bread. I had bought a bag of lemons specifically to make a lemon bread, so I adapted the recipe by adding 1/2 cup fresh lemon juice in place of 1/2 cup of the milk. I also then decreased the amount of lemon extract to 1 tsp. On a side note, I'm not a fan of almond extract, so I omitted it without sacrificing taste (I think). The bread came out beautifully and had great lemon flavor. I'm making another batch (to use up those lemons!) and will try adding some zest as well. **Don't be alarmed (like I was) by the thinness of the batter - the bread will come out just fine.**
These loaves have a beautiful color to them & the flavor is outstanding. They're very moist & are slightly heavy, like a pound cake. I was nervous about the amounts of extract because I used 3/4 of a brand new bottle of the lemon for this one recipe. But in the end the didn't overpower at all. I didn't realize I didn't have any orange juice on hand, so I had to substitute pineapple juice in the glaze. My only change next time would be to add the wet ingredients to the dry because it's so much easier to incorporate that way. I've double wrapped one loaf for freezing & we're happily devouring the other. Thanks for sharing, Meg! Made for PAC Fall 2008 Orphanage.
It's in the oven now! Super easy and not messy. I will make this again!