Lemon-Poppyseed Bread


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 Eureka Lemon Olive 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


Preheat oven to 350 degrees F (175 degrees C). Grease two 8×4 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.
Bake at 350 degrees F (175 degrees C) for just over an hour, 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.
Combine orange juice with remaining 3/4 cup sugar and lemon extract; stir well. Pour this glaze mixture over the loaf while it is still hot. Allow loaf to cool completely before serving.