- 2 cups Hodgson Mill All Purpose White Flour
- 1 cup sugar
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1 egg
- 1 cup milk
- 1/4 cup vegetable oil
- 1 Tbsp. lemon zest, about 2 lemons
- 2 Tbsp. lemon juice, (fresh squeezed is best, about 2 lemons)
- 1 Tbsp. poppy seeds
- crystalized sugar, for sprinkling (optional)
Preheat oven to 350°F.
Grease the bottom and 1/2- inch up sides of loaf pan.
In a large bowl,
combine flour, sugar, baking powder and salt. In another bowl, beat egg with a
fork; add milk, oil, lemon zest, lemon juice and poppy seeds. Stir until well
combined. Add egg mixture to flour mixture. Stir just until incorporated;
batter will be slightly lumpy.
batter into prepared pan; spread evenly. Bake for 50-55 minutes or until
toothpick inserted in center comes out clean. During the last 10 minutes of
baking, sprinkle crystalized sugar on top for a professional bakery finish.
Cool bread in pan on
wire rack for 10 minutes. Remove from pan. Cool completely.
NOTE: for extra lemony taste,
combine 1/8-1/4 cup powdered sugar with some of the leftover lemon juice; stir
to a spoonable glaze consistency. Drizzle on bread slices.
1 loaf, 10-12 slices.
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