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Piety Hill Cottages - 530.265.2245
Lemon Poppy Seed Bread

Lemon Sauce:
1/3 c. sugar
1/4 c. lemon juice from lemons

Stir sugar into lemon juice until it dissolves

3/4 c. butter, softened
1 1/3 c. sugar
3 eggs
2 tbsp. poppy seeds
2 c. flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1/3 c. milk
1/3 c. fresh lemon juice
Peel from 2 lemons

Preheat oven to 350 degrees and spray pans with Pam. Cream butter and sugar in mixer. Add eggs, one at a time, beating after each addition. Add poppy seeds. Sift flour, baking powder and salt together; set aside. Combine milk, lemon juice and lemon rind in blender until rind is very fine. Add flour mixture and milk mixture to batter alternately, beginning and ending with flour mixture.
Using an ice cream scoop with lever, put 3 heaping scoops into each pan. Bake for 30 to 35 minutes. Pour lemon sauce over hot loaves. Allow them to cool 20 minutes, then turn out on foil to cool completely. Keeps for 1 week when well wrapped and refrigerated. Freezes well, too.

Makes 3 mini loaves or 1 large loaf.


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