This "bread" recipe is modified from my mom's and is actually more like cake. The sauce recipe I modified from my Better Homes & Gardens Cookbook, p. 483.
Lemon Poppy Seed Cake
3 to 3 1/2c. whole wheat flour
1 1/2 tsp. salt
1 1/2 tsp. baking powder
3 eggs
1 c. oil (or butter)
1 tsp. vanilla
1 tsp. almond flavoring
1 1/6 c. honey
1 1/2 c. milk
1 tsp. finely shredded lemon peel
1 1/2 Tb. poppy seeds
Mix all ingredients together. Add more flour if too runny, but should be like cake dough, not bread dough.
Pour into 2 greased and floured loaf pans or 1 large Bundt pan (don't use regular cake pan).
Bake at 325 degrees for 1 hour, depending on size and depth of pan, until nicely browned and passes the toothpick/knife test.
Once out of oven and while still warm, mix sauce and baste on loaves.
Lemon Sauce
1/3 c. raw sugar
2 tsp. cornstarch
1/8 c. water
1 tsp. finely shredded lemon peel
1/8 c. lemon juice
1 beaten egg yolk
3 Tb. butter, cut up
1/8 c. half-and-half, light cream, or milk
In small saucepan stir together raw sugar and cornstarch. Stir in water, lemon peel, and lemon juice. Cook and stir over medium heat until mixture is slightly thickened and bubbly. Cook and stir for 1 minute more.
Remove from heat and gradually stir egg yolk into hot mixture. Return to hotplate and cook and stir for 2 minutes more. Gradually stir in butter until melted. Stir in half-and-half (or milk). Pour slowly over cake loaves while still in pans, until top is all coated.
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