A glaze of fresh lemon juice and sugar is poured on the bread while hot from the oven. The glaze soaks into the bread and provides an extra lemony tang and more intense lemon flavor.

Ingredients:

Batter:

2½ cups all-purpose flour

2½ teaspoons baking powder

½ teaspoon salt

1½ cups granulated sugar

2 large eggs

1 cup buttermilk, chilled or plain yogurt

½ cup unsalted butter, melted and cooled

1 tablespoon pure lemon extract

2 teaspoons grated lemon zest (about 1 lemon)

2 tablespoons poppy seeds

Glaze:

¼ cup freshly squeezed lemon juice

½ cup granulated sugar

Tip: Use a citrus zester and citrus juicer for fresh zest and freshly squeezed juice. Use standard measuring cups and spoons or scales for accurate measuring.

Directions:

1. Preheat oven to 350 degrees F.  Prepare one 9x5x2¾ inch loaf pan; lightly grease the pan with shortening and dust with flour. Tip: to make baked bread easier to remove from pan, lightly grease the pan, line with parchment paper, and then lightly grease the top of the parchment paper and dust with flour.
   
   Batter:
2. In a medium mixing bowl, sift together flour, baking powder, and salt. Set aside.
   
   
3. In a large bowl, combine sugar, eggs, buttermilk or yogurt, melted butter, lemon extract, lemon zest, and poppy seed; whisk together until well blended. Add flour mixture; stir just until blended.
   
   Bake:
4. Pour batter in the loaf pan. Bake 60 minutes or until a toothpick inserted in the center comes out clean. Remove pan from oven and let bread remain in the baking pan.
   
   Glaze:
5. While bread is baking, in a small microwaveable bowl, combine lemon juice and sugar. Heat and stir about 2 minutes or until sugar is dissolved. Set aside to cool while bread is baking.
   
   
6. After removing the bread from the oven, and while the bread is hot, use a long toothpick or skewer to poke several small holes in the top of the bread. Spoon glaze over the top of the bread and allow to soak in.
   
   
7. Place pan on a wire cooling rack to cool. When cooled, grab the top edges of the parchment paper, lift bread from loaf pans and place on wire rack to finish cooling. Remove parchment paper and discard.
   
   Makes 1 loaf
   
   TheBakingPan.com
   
   Recipe Adapted from Chicago Sun-Times
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