Ingredients
The following ingredients have 11 Servings
- 1 package Meyer lemon poppy seed quick bread mix
- 8 Tbs. (1 stick) (4 oz./125 g) unsalted butter, melted
- 3/4 cup (180 ml) water
- 2 eggs
- 3 Tbs. fresh lemon juice
- 1/4 cup (2 oz./60 g) sugar
Instruction
- Preheat an oven to 350°F (180°C). Grease a 4-by-8-inch (10-by-20-cm) loaf pan.
- In a large bowl, combine the quick bread mix, butter, water and eggs, and stir until smooth and blended. Pour the batter into the prepared pan and spread evenly.
- Bake until a toothpick inserted into the center of the loaf comes out clean, about 1 hour. Transfer the pan to a wire rack and let cool for 10 minutes.
- Meanwhile, in a small saucepan over medium heat, whisk together the lemon juice and sugar until the sugar is dissolved. Set the rack over a sheet of waxed paper, invert the pan onto the rack and lift off the pan. Turn the loaf right-side up. Using a pastry brush, brush the warm loaf with the glaze. Let cool completely before serving. Serves 10 to 12.
- Williams-Sonoma Kitchen
