Lemony Poppy Seed Tea Loaves
BUTTERCUP CAKE RECIPE:
LEMONY POPPY SEED TEA LOAVES (USE 4 CUPS BUTTERCUP CAKE BATTER):
finely shredded lemon peel
powdered sugar, sifted
lemon peel, finely shredded
Buttercup Cake Batter: In a large bowl, stir together flour, baking powder, salt, and baking soda.
In a very large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds; add sugar and vanilla; beat until combined; add eggs, one at a time beating well after each addition.
Alternately add flour mixture and buttermilk to beaten mixture, beating on low speed after each addition until combined.
Use batter for Lemony Poppy Seed Tea Loaves.
Makes 6 1/2 cups batter.
Lemony Poppy Seed Tea Loaves: Preheat oven to 350 degrees; grease and flour 2 loaf pans.
In large bowl, gently stir together the Butter Cake Batter, lemon peel, and poppy seeds. Divide mixture evenly among the prepared pans.
Bake 35 minutes or until an inserted toothpick comes out clean.
Cool in pans on wire rack for 10 minutes; remove from pans. Place loaves on a wire rack set over wax paper.
Meanwhile, in a small saucepan, combine sugar and lemon juice; heat and stir over low heat until sugar dissolves.
Brush sugar mixture over warm loaves until all is absorbed; cool completely.
Drizzle with Lemon Icing and if desired, sprinkle with crushed lemon drop candies.
Lemon Icing: In a small bowl, stir together sifted powdered sugar, shredded lemon peel and lemon juice.
Stir in enough water to make an icing that is easy to drizzle.