Lemon Poppy Seed Bread

3 cups all-purpose flour

1 ½ teaspoons salt

1 ½ teaspoons baking powder

1 ½ tablespoons poppy seeds

2 ½ cups white sugar

1 ⅛ cups vegetable oil

3 eggs

1 ½ cups milk

1 ½ teaspoons vanilla extract

1 ½ teaspoons lemon extract

¼ cup orange juice

¾ cup white sugar

½ teaspoon lemon extract

Preheat oven to 350 degrees F (175 degrees C). Grease three 8x4 inch bread pans.

In a large mixing bowl, stir together the flour, salt, baking powder, poppy seeds and 2 1/2 cups white sugar. Add the eggs, milk, oil, vanilla and lemon extract; mix until smooth, about 1 minute. Pour batter evenly into the prepared pans.

Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes, or until a toothpick inserted into the center of the loaves comes out clean. Cool loaves in the pans for 10 minutes before removing to a wire rack.

Combine orange juice with remaining 3/4 cup sugar and desired flavor of extract; stir well. Pour this mixture over the loaf while it is still hot. Allow loaf to cool completely before serving.