Lemon Poppy Seed Bread
Preheat oven to 350 degrees F (180 degrees C) and place the oven rack in the center of the oven. Butter and flour, or spray with a non stick vegetable/flour spray, the bottom and sides of a loaf pan (8 x 4 x 2 1/2 inch) (20 x 10 x 7 cm). Line the bottom of the pan with a piece of parchment or wax paper.
In a separate bowl, whisk together the flour, baking powder, salt, lemon zest, and poppy seeds .
In the bowl of your electric mixer, or with a hand mixer, beat the butter until softened (about 1-2 minutes). Add the sugar and continue to beat until light and fluffy (2-3 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Beat in the vanilla extract. With the mixer on low, add the flour mixture (in three additions) and milk (in two additions) alternately, starting and ending with the flour. Mix only until combined.
Scrape the batter into the prepared pan, smoothing the top with the back of a spoon or an offset spatula. Bake for about 50 to 60 minutes, or until the bread is golden brown and a toothpick inserted in the center comes out clean.
Lemon Glaze: Meanwhile, in a small microwaveable bowl, stir the sugar with the lemon juice. Place in the microwave for about 20-30 seconds or just until sugar has dissolved. (Alternately, you can heat the ingredients together in a small saucepan on the stove.)
When the bread is done, remove from oven and place on a wire rack. Immediately brush the top of the bread with the hot lemon glaze. Cool the loaf in the pan for about 20-30 minutes then remove from pan and let cool completely on a wire rack. This bread is best when stored overnight to allow the glaze to be absorbed into the bread and to allow the flavors to mingle.
Makes 1 loaf.