Lemon and Orange Poppyseed Loaf

This loaf is really moist, fruity, and delicious! I highly recommend making this! I made it on a rainy day and just eating it brightened up my day! Enjoy!

6 tbsp. butter softened
1 c. Granulated sugar
2 eggs beaten
1/2 cup milk
1 1/2 c. All purpose flour
1/4 tsp salt
1 tsp. baking powder
Freshly grated rind of 1 lemon and 1 orange
2 1/2 tbsp. poppy-seeds

Cream butter and sugar until light and fluffy. Add eggs and rind: mix well. Sift dry ingredients and add to creamed mixture alternately with milk. Then mix in poppy-seeds. Pour into well greased and floured loaf pan. Bake in preheated oven at 350 for one hour.

Glaze

Fresh juice from 1 lemon and 1 orange
1/3 cup sugar

Mix sugar and fresh juice. Just after taking loaf from oven, poke holes in loaf with toothpick and spoon mixture over loaf. The loaf will absorb glaze and become moist. Cut into slices and serve. Enjoy!

Green tea and lemon cupcakes

This recipe was a hit! I made these for Easter and my whole family loved them!

Ingredients

Cupcakes
2 green tea bags
3/4 cup boiling water
2 1/3 cups
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup butter or margarine, softened
1 1/4 cups granulated sugar
3 eggs
2 tablespoons grated lemon peel
1 teaspoon vanilla

Green Tea-Lemon Frosting
1 package (8 oz) cream cheese, softened
1/4 cup butter, softened
2 teaspoons grated lemon peel
1 teaspoon vanilla
4 cups (1 lb) powdered sugar
Reserved 1 to 2 teaspoons brewed strong green tea

Garnish

Lemon peel, if desired

Directions
In 1-cup glass measuring cup, measure boiling water; add tea bags. Let steep 5 minutes. Squeeze liquid from tea bags into measuring cup. If necessary, add additional water to make 3/4 cup. Let tea stand until room temperature, about 1 hour.

Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.

In medium bowl, sift flour, baking powder and salt; set aside.

In large bowl, beat 1 cup butter with electric mixer on medium speed. Gradually add granulated sugar, about 1/4 cup at a time, beating well after each addition and scraping bowl occasionally. Add eggs, one at a time, beating well after each addition. Beat in 2 tablespoons lemon peel and 1 teaspoon vanilla. On low speed, alternately add flour mixture, about one-third at a time, and 2/3 cup brewed tea, about half at a time, beating just until blended. Reserve remaining tea for frosting.

Divide batter evenly among muffin cups, filling each with about two-thirds full.

Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely before frosting.

Frosting directions
In medium bowl, beat cream cheese, 1/4 cup butter, 2 teaspoons lemon peel and 1 teaspoon vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, until smooth. Beat in 1 to 2 teaspoons of the reserved tea, 1 teaspoon at a time, until smooth and spreadable.

Pipe or spread about 2 tablespoons of frosting on top of each cupcake. Garnish with lemon peel.