Lemon Poppy Seed Bread

From Yankee Magazine's New England Innkeepers' Cookbook

Bread Recipes

Yield: Serves 16 to 20.

Baked in a Bundt pan, this has a fancy presentation and could be served for dessert. Stella Maris Inn, Newport, Rhode Island.

• 3 cups all-purpose flour
• 1-1/2 teaspoons baking powder
• 1-1/4 cups sugar
• 1 teaspoon salt
• 1 cup milk
• 1 cup butter, softened
• 3 eggs
• 2 tablespoons poppy seeds
• 2 tablespoons lemon juice
• Lemon Glaze (recipe follows)

In a large bowl, combine the flour, baking powder, sugar, salt, milk, butter, eggs, poppy seeds, and lemon juice. Beat at medium speed until well mixed, about 2 to 3 minutes.

Pour the batter into a greased 12-cup Bundt pan and bake 40 minutes in a preheated 350 degree oven. Cool in the pan 10 minutes, then remove the bread to a serving plate, pour the glaze over the warm bread, and let cool completely.

Lemon Glaze:

• 1/3 cup sugar
• 3 tablespoons butter, melted
• 1-1/2 tablespoons lemon juice

In a small bowl, stir together glaze ingredients.

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