3 cubes butter (I use Blue Bonnet Margarine for this one)2-1/2 cups sugar
7 large eggs
1 tsp. lemon extract
1-1/2 tsp. vanilla
1-1/2 cups sour cream
1/2 cup milk
2 tsp. lemon zest
2 tsp. orange zest
3/4 tsp. salt
2 tsp. baking powder
1/2 tsp. baking soda
3-3/4 cups flour
2 Tbl. poppy seeds
In large mixing bowl, combine margarine and sugar. Add eggs, extracts, sour cream, milk, and zest. Mix in dry ingredients and poppy seeds. Pour in greased mini loaf pans. Bake at 350 degrees for 35-40 min. Remove from oven. Let stand about 10 min. Remove from pans and transfer to cooling rack. Place cooling rack over sheets of wax paper. While still hot, drizzle with glaze.
Lemon Glaze:
1-1/2 cups powdered sugar
2 Tbl. fresh lemon juice (use lemon you used for zest in bread)
2-4 Tbl. milk (to thin)
