Lemon Poppy Seed Bread
3 cups all-purpose flour
1 ½ tsp. salt
1 ½ tsp. baking powder
1 ½ tbsp. poppy seeds
2 ½ cups white sugar

3 eggs
1 ½ cups milk
1 cup & 2 tbsp. vegetable oil
1 ½ tsp. vanilla extract
2 tsp. lemon extract or real lemon juice (butter or almond works too)

¼ cup orange juice
¾ cup white sugar
½ tsp. lemon extract
  1. Preheat oven to 325°. Line 2 bread pans.
  2. In a large mixing bowl, stir together the flour, salt, baking powder, poppy seeds and 2 ½ cups white sugar. Add the eggs, milk, oil, vanilla and lemon extract; mix until smooth, about 1 minute. Pour batter evenly into the prepared pans.
  3. Bake at 350° for 60-70 minutes, or until a toothpick inserted into the center of the loaves comes out clean. Cool loaves in the pans for 10 minutes before removing to a wire rack.
  4. Heat orange juice in microwave before combining orange juice with remaining ¾ cup sugar and desired flavor of extract; stir well. Brush this mixture over the loaf with a pastry brush while it is still hot. Allow loaf to cool completely before serving.

For Jumbo sized Muffins this recipe will make exactly one dozen and you MUST increase the oil to 1½ C and the milk to 1¾ C and bake for 50 min at 325.

Can also be put in greased bundt pan.