LEMON POPPY SEED BREAD

2 C white sugar

1 C canola oil

3 eggs

1 tsp. lemon extract

1 ½ tsp. vanilla extract

3 C flour

1 ½ tsp. baking powder

2 tbsp. poppy seeds

1 ½ C milk

Glaze:

2 tbsp. lemon juice

¾ C icing sugar

Combined the sugar, oil, eggs, vanilla and lemon extracts and mix well.  Stir in the poppy seeds.  Combine the dry ingredients and add to the sugar mixture alternately with the milk.  Divide the batter between two prepared loaf pans.  Bake at 350°F for about 45 minutes.  Cool loaves for 10 minutes before removing to wire racks.

Glaze: blend together the lemon juice and icing sugar and drizzle over the warm loaves.

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