Slice this, have this the following day; not the day it’s made. It’s worth its wait. Make sure it’s covered well, without refrigeration, but keep it moist. It’s good with coffee or tea after a light breakfast or for dessert after soup on a cold winter’s night the next day; whenever you want to give it a try.
Lemon-Amaretto Poppy Seed Bread, exclusively Skirt in the Kitchen
Preheat the oven to 350˚. Butter and flour 1 standard-size loaf pan. Have 3/4 cup whole milk at room temperature along with 2 large eggs; whisk well. Add 1/2 plus 1 tablespoon vegetable oil, 1 tablespoon freshly squeezed lemon juice and 1 tablespoon lemon zest, 1 teaspoon bourbon vanilla extract, and 1 1/2 teaspoons amaretto brandy.
In a separate bowl, blend 1 1/2 cups flour, 1 1/4 cups sugar, 1/2 teaspoon salt, and 1/4 teaspoon baking powder. Whisk in 1 tablespoon poppy seeds. Incorporate into wet mixture, whisk, scrape into loaf pan and bake until toothpick-clean in the center and browned nicely. Cool completely before drizzling icing.
Icing glaze: Combine powdered sugar, lemon juice, amaretto brandy, and 1 tablespoon melted butter.
— Susan Nuyt
Icing measuring how much of each? Thank you
It’s been so long ago when I made this, that I really don’t recall how much I put in for icing measurement! Guessing myself, I probably did 1 – 1 1/2 cups of powdered sugar, maybe 2 cups; perhaps 1/4 (or 1/8) tsp lemon juice; and most likely, 2 tsp to 1 tablespoon of the booze! I apologize for not being for certain, and not listing measurements–so that does mean that I did it accordingly to my taste on the fly, in a rush for time that day. Let me know how this works out for you, and if you baked this; what your concoction of measuring was. Thank you for commenting on my blog, for being here. Have a great New Year!