Poppy seed tea loaf recipe

Poppy Seed Tea Loaf recipe

This article was published by: Matthew

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Ingredients

1 cup sugar

6 Tablespoon butter or margarine, room temperature

2 large eggs

1/4 cup poppy seeds

1/2 teaspoon almond extract

1-1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup liquid non-dairy creamer (can use skim milk)

1-1/2 to 3 Tablespoons lemon juice

1/2 teaspoon almond extract

Instructions:

Be forewarned! This Tea Loaf is an addictive substance. This scrumptious recipe was given to me by my friend Kathy. She was coerced into sharing it after a group of us tried it at a party and truly could not stop eating it. Hint: Make extra or hide in a closet while eating it!

Beat sugar and butter in large mixing bowl until light and fluffy. Add eggs, poppy seed, and almond extract; beat until fluffy.

Mix flour, baking powder, and salt in medium bowl. Add flour mixture to butter mixture, 1/3 at a time, alternating with the non-dairy creamer, mixing well after each addition. Spread batter in greased 8-1/2 x 4-1/2 x 3 inch loaf pan.

Bake in a preheated oven (350 degrees) until wooden toothpick inserted into center is withdrawn clean, about 50 minutes. Cool in pan on wire rack 10 minutes. Top with Lemon Glaze (recipe follows); cool completely in pan.

Lemon Glaze

Mix powdered sugar (use enough to form a glaze consistency), 1-1/2 tablespoons lemon juice and the almond extract in a small bowl; stir in as much of the remaining 1-1/2 tablespoons lemon juice as needed to make a smooth, thick glaze.

Serves: 12