In my Thursday Thoughts, I mentioned that I used my Kitchenaid stand mixer to make delicious lemon bread. I got many suggestions — requests, really — that I share the recipe. The reception to my bread made me smile.

The recipe really comes from our neighbors here in AZ. She brought us some of the bread when Jen first got out of the hospital, and we all thought it was delicious. We thought it was delicious because, well, it is.

With thanks to my friend Jan, here is the recipe for lemon poppy seed bread……

Lemon Poppy Seed Bread

1-1/2 c. flour
1 c. sugar
2 t. baking powder
1/2 t. salt
2 eggs
1/3 c. sour cream
2/3 c. milk
1/3 c. olive oil
2 T fresh lemon juice
zest from 1 large lemon
3 T. poppy seeds

Glaze
1 c. sugar
2-3 T fresh lemon juice
1 T. lemon zest

Preheat oven to 350 degrees, and grease a loaf pan.

Mix dry ingredients. Add dry ingredients to wet, and mix together. Add the poppy seeds.

Pour into pan. Bake for 35 – 45 minutes, or until toothpick inserted in middle of loaf comes out clean. Let bread cool for 10 minutes, and then remove from the pan. Let cool for 15 minutes. Pour glaze over slightly warm bread.

Enjoy!

Have a great weekend.