M.I. Scarrott, Christian Author
Lemon Poppy-Seed Tea Bread

  • 1 large lemon
  • 1 ½ cups all purpose flour
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 6 tablespoons unsalted butter, softened
  • ¾ cup granulated sugar
  • 2 large eggs
  • ½ cup milk
  • 2 teaspoons poppy seeds
  • ¼ cup confectioners sugar, for glaze

Preheat oven to 325 degrees Fahrenheit. Butter a 9x5 inch loaf pan.

Grate the zest of the lemon and squeeze out the lemon juice, set aside. In a large mixing bowl, combine butter, sugar, and lemon zest. Beat with an electric mixer until light and fluffy. Add in eggs and beat well, and then add the milk. On low speed add the flour, baking powder and salt. Beat just until combined, do not overbeat. Stir in the poppy seeds and 1 tablespoon of the lemon juice with a wooden spoon.

Pour batter into the loaf pan and bake for 45-55 minutes.

To make the glaze: in a small bowl, stir together the remaining lemon juice and confectioners sugar until smooth. If glaze is too thick, add a small amount of water until the proper consistency is reached. After the loaf has cooled for about 10 minutes, pierce the top with a toothpick or skewer. Brush the lemon glaze over the top of the loaf. Allow the loaf to absorb the glaze. Cool completely before serving. Slice tea bread and arrange on a serving platter.