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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 1 |
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My DH loves this bread. So I'm posting for safe keeping Ingredients:
1 1/2 tablespoons lemon zest |
1/4 cup lemon juice, plus |
1 tablespoon lemon juice |
2 cups flour |
2/3 cup sugar |
2 teaspoons poppy seeds |
3/4 cup pineapple juice |
1/2 teaspoon almond extract |
2 large eggs |
3 tablespoons corn oil |
1/2 cup confectioners' sugar |
Directions:
1. Pre heat oven 350.
2. Spray 9x5x3 loaf pan with butter falvored spray (Pam).
3. Stir together zest, lemon juice.
4. Measure out 1 Tbsp put in a small bowl cover and refrigerate for icing.
5. Set aside remaining mixture.
6. Stir together in another bowl flour, sugar, and poppy seeds.
7. Make a well in the center.
8. Mix the pineapple juice, almond extract, egg, oil, into the lemon juice mixture.
9. Mix well.
10. Pour into the flour well.
11. Stir until just combined.
12. DO NOT OVER MIX! IT'S SUPPOSED TO BE SLIGHTLY LUMPY!
13. Bake 40- 50 minutes or until cake tester or tooth pick comes out clean.
14. Remove from pan.
15. Cool on rack for at least 20 minutes before glazing.
16. To make glaze whisk lemon juice mixture with 1/2 cup of confectioners sugar. Whisk until smooth.
17. Drizzle over loaf.
18. Slice and enjoy!
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