Lemon-Poppy Seed Bread

• 1/2 c. milk
• grated rind and juice of 2 lemons, divided
• 2 eggs
• 1 c. granulated sugar
• 1/2 c. mayonnaise
• 1 1/2 c. Gold Medal Better for Biscuits self-rising flour
• 1 Tbsp. poppy seed
• 1/2 c. powdered sugar

1. Heat oven to 350u0b0.
2. Grease bottom only of 9 x 5 x 3-inch loaf pan.
3. Combine milk and 3 tablespoons of lemon juice; set aside. Beat eggs and granulated sugar with spoon in a large mixing bowl. Stir in mayonnaise.
4. Add flour and milk mixture alternately to mayonnaise mixture, beginning and ending with flour.
5. Stir well after each addition.
6. Stir in 2 teaspoons lemon rind and poppy seed.
7. Pour batter into pan.
8. Bake 50 minutes or until a wooden pick inserted in center comes out clean.
9. Combine remaining lemon juice, remaining lemon rind and powdered sugar.
10. Pour over bread in pan.
11. Cool in pan 10 minutes; remove to wire rack and cool completely.

milk, grated rind, eggs, sugar, mayonnaise, gold medal better, poppy seed, powdered sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1009192 (may not work)