Ingredients : (Makes 2 loaves)
- 2 cups sugar
- 1 cup vegetable oil
- 3 eggs
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon lemon extract
- 2 tablespoons poppy seeds
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons salt
- 1 1/2 cups milk
For the Icing
- 2 tablespoons lemon juice
- 3/4 cup confectioners' sugar
Directions :
- Preheat oven to 350?F. Grease and flour 2 loaf pans.
- Combine sugar, oil, eggs, vanilla and lemon extracts in a large bowl; mix well.
- Stir in poppy seeds.
- Sift together flour, baking powder and salt.
- Add flour mixture and milk to sugar mixture alternately, mixing well after each addition.
- Divide batter evenly between prepared pans.
- Bake loaves for 45 minutes or until a toothpick inserted in center comes out clean.
- Loosen edges from sides of pans.
- Cool loaves in pans for 10 minutes.
- Turn out onto wire racks.
- For icing, blend lemon juice and confectioners' sugar in a small bowl.
- Drizzle over warm loaves.
- 2 cups sugar
- 1 cup vegetable oil
- 3 eggs
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon lemon extract
- 2 tablespoons poppy seeds
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons salt
- 1 1/2 cups milk
For the Icing
- 2 tablespoons lemon juice
- 3/4 cup confectioners' sugar
Directions :
- Preheat oven to 350?F. Grease and flour 2 loaf pans.
- Combine sugar, oil, eggs, vanilla and lemon extracts in a large bowl; mix well.
- Stir in poppy seeds.
- Sift together flour, baking powder and salt.
- Add flour mixture and milk to sugar mixture alternately, mixing well after each addition.
- Divide batter evenly between prepared pans.
- Bake loaves for 45 minutes or until a toothpick inserted in center comes out clean.
- Loosen edges from sides of pans.
- Cool loaves in pans for 10 minutes.
- Turn out onto wire racks.
- For icing, blend lemon juice and confectioners' sugar in a small bowl.
- Drizzle over warm loaves.
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