Lemon Poppy Seed Bread

Lettie Berrett

This is Lettie's one and only cooking specialty!  Having five older sisters, she sometimes gets lost in the shuffle of cooking and meal planning at family get-togethers.  Making this recipe is a great chance for her to shine in the kitchen, and the whole family loves it! - Lettie's sister, Kristen Berrett

• 3 cups all-purpose flour
• 1 1/2 tsp. salt
• 1 1/2 tsp. baking powder
• 1 1/2 Tbsp. poppy seeds
• 2 1/2 cups white sugar
• 1 1/8 cups vegetable oil
• 3 eggs

1 1/2 cups milk

• 1 1/2 tsp. vanilla extract
• 1 1/2 tsp. lemon extract
• 1/4 cup orange juice
• 3/4 cup white sugar
• 1/2 tsp. lemon extract

1. Grease three 8 x 4-inch bread pans. In a large mixing bowl, stir together the flour, salt, baking powder, poppy seeds and 2 1/2 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.
2. 
   
3. Bake at 350 degrees for 50-55 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. 
   
5. Combine orange juice with remaining 3/4 cup sugar and desired flavor of extract; stir well. Pour this mixture over the loaf while it is still hot. Allow loaf to cool completely before serving.