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Source: Stop and Smell the Rosemary

Lemon Poppy Seed Tea Bread
A delicious home-made bread!
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Serves: Yields 1 large loaf or 3 small loaves
Prep Time: 15 minutes
Cook Time: 50 minutes
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6 tablespoons unsalted butter, at room temperature
1 cup sugar
1 tablespoon lemon extract
2 large eggs, at room temperature
1 1/2 cups all-purpose flour
1/4 teaspoon salt
1 1/2 teaspoons baking powder
1/2 cup milk
grated lemon zest
1 tablespoon poppy seeds
1/2 cup sugar, super fine
3 tablespoons fresh lemon juice

Preheat oven to 325 degrees. Grease a 5 by 9-inch loaf pan. Cream butter and sugar in a large bowl until light and fluffy. Add lemon extract and eggs, one at a time, beating well after each addition. Sift flour, salt, and baking powder. Combine milk and lemon zest in a separate bowl. Stir flour mixture into butter mixture, 1/2 cup at a time, alternating with milk mixture. Stir in poppy seeds. Stir dough until blended. Pour into loaf pan. Bake 50 minutes.
Combine sugar and lemon juice. Remove loaf from oven. Loosen sides from pan. Spoon glaze over top, letting some run down the sides. Cool 10 minutes. Remove from pan and cool completely on wire rack.

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