Ingredients
1½cupflour
1¼cupsugar
½tspsalt
1tspbaking powder
1tbsppoppy seeds
¾cupmilk
½cupvegetable oil,(plus 1 tbsp)
2largeeggs,slightly beaten
1tsppure vanilla extract
1tspalmond extract
2tbsplemon zest,freshly grated
½cuppowdered sugar
1tbspheavy cream
1tbsplemon juice
¼cupalmonds,sliced
Preparation
Preheat oven to 350 degrees F. Grease two 7×3-inch loaf pans and set aside.
In a large bowl combine flour, sugar, salt, baking powder, and poppyseeds. Stir until combined. In a separate medium sized bowl add the milk, vegetable oil, eggs, vanilla, almond extract, and lemon zest.
Add the wet ingredients to the dry ingredients and mix until incorporated. Pour into loaf pans and bake for 40 to 45 minutes or until toothpick comes out clean. Remove and let bread cool.
Whisk together powdered sugar, heavy cream, and lemon juice. Drizzle over bread and top with sliced almonds.
