Lemon Poppy Seed Bread

For some reason when I think of lemon poppy seed bread I think of Spring.  There is really something special about it that makes it perfect for either company or to serve every day.  This quick and easy bread is actually more of a cake and that would be delicious served on Easter with brunch or as a light dessert after dinner.  I have also included a quick and easy punch to serve along with your get together.

Lemon Poppy Seed Bread

Ingredients:
½ cup butter
1 cup sugar
2 eggs, lightly beaten
1 ½ cups flour, sifted
½ cup milk
1 TSP baking powder
½ TSP salt
Peel of 1 unwaxed lemon, grated
1 TBS poppy seeds

Glaze

½ cup sugar
Juice of 1 lemon

Preheat oven to 350°F.

In a large bowl, beat the butter until creamy, then add and beat sugar until mixture is fluffy. In a separate bowl, add the dry ingredients and combine with the sugar and butter mixture. Stir in the poppy seeds, lemon peel and milk.  Pour into a greased 9×5x2inch loaf pan and bake for about 50 to 55 minutes.

Allow  the bread to cool slightly before removing to wire rack to cool completely.

In a small saucepan, heat the juice of one lemon and the ½ cup of sugar on low heat until sugar has dissolved. Pour the mixture over the warm lemon loaf and leave to cool.  Enjoy with a nice cup of coffee or tea.

For a refreshing drink make a quick and simple punch by combining a can of fruit punch with a 2 liter bottle of ginger ale.  Measurements don’t have to be exact, if you start running low keep adding more of each.   Add a few scoops of rainbow sherbert to keep it cold.  If you prefer not to have your punch that sweet freeze some of the punch in ice cube trays ahead of time (without the gingerale) and you can add it to your punch without watering it down.

This goes fast so you may want to buy extra for a crowd.  I find that I go through a couple of 2 liter bottles of ginger ale and one of the plastic jugs of the punch.