It rained this weekend, and my favorite umbrella became a casualty of the wind – which I took as a sign to stay in and bake. The recipe called for lemons, but since I couldn’t bear to go back outside, I swapped them out for the bowl of oranges on my kitchen table. The results were two moist loaves full of citrusy goodness, and the glaze was perfect!
- 3 cups flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 2 cups granulated sugar
- 1 1/2 cups milk
- 1 cup vegetable oil
- 3 large eggs
- 2 tablespoons poppy seeds
- 1 1/2 teaspoons vanilla extract
- 1 1/2 teaspoons orange zest
For the glaze:
- 1/2 cup confectioners sugar
- 3 tablespoons orange juice
- 1/4 teaspoon orange zest
- 1/2 teaspoon vanilla
1. Preheat oven to 325º. In a medium bowl, whisk flour, baking powder, and salt.
2. In a large bowl, add milk, vegetable oil, eggs, poppy seeds, vanilla, and orange zest. Combine ingredients with an electric mixer, and add flour mixture. Divide the batter into two greased loaf pans and bake for 60 to 65 minutes, test with a toothpick. Let the loaves cool in pans and make the glaze.
3. In a small bowl, whisk together the confectioners sugar, orange juice, orange zest, and vanilla until smooth. Poke holes in the top of the loaves with a fork or a skewer, and spoon the glaze on top. Leave loaves in the pans for another 30 minutes, then remove from pans and place on a rack to cool.
