Shelly's Recipe

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LEMON POPPY SEED TEA LOAF

Category: Quick Breads

1 cup sugar
6 tbsp butter, room temperature
2 large eggs
1/4 cup poppy seeds
1/2 tsp almond extract
1 1/2 cups flour
1 tsp baking powder
1/2 tsp salt
1/2 cup half-and-half or milk

Beat sugar and butter in a bowl until fluffy. Add next 3 ingredients and beat until fluffy. Mix together dry ingredients in a bowl and add mixture to the butter mixture, one-third at a time, alternating with half-and-half, mixing well after each addition. Spread batter into a greased loaf pan. Bake for 50 minutes. Cool in pan on wire rack for 10 minutes. Top with Lemon glaze and cool completely in pan before taking out.

Lemon Glaze: Mix together powdered sugar and 1 1/2 tbsp lemon juice and 1/2 tsp almond extract in a small bowl; stir until combined. If necessary add up to an additional 1 1/2 tsp lemon juice to make a smooth thick glaze.

CDK Today with Valerie Whitmore