Lemon Poppy Seed Loaf

I made this over the holidays using one of my favorite Christmas loaf pans.

Lemon Poppy Seed Loaf is always a hit.

Ingredients:

1 3/4 cup flour, sifted

1 teaspoon baking powder

1/2 teaspoon salt

3/4 cup good unsalted butter (I use Challenge), softened

3/4 cup sugar

3 large eggs, beaten

2 tablespoons fresh lemon juice

Zest of 2 lemons

2 tablespoons poppy seeds

3/4 cup milk

For the glaze:

1 tablespoon lemon juice

1 cup powdered sugar, sifted

3 teaspoons milk

Instructions:

Preheat oven to 350.  Spray the bottom and sides of a 9 x 5 loaf pan with baking spray.  Set aside.

Sift flour in a medium bowl, add baking powder and salt and mix well.  Set aside.

Cream softened butter and sugar until pale and fluffy.  Slowly add the beaten eggs, one at a time.  Add the lemon juice, zest and poppy seeds.  With mixer running at low speed pour in half the milk and half the flour and beat until combined.

Place the batter into the prepared pan and bake for 50-55 minutes or until a toothpick inserted in the center comes out clean.

Remove from the oven and let cool for about 10 minutes in the pan, then transfer to a rack to cool completely.

When the cake is cooled make the glaze.  Place the powdered sugar in a small bowl, add 1 Tablespoon lemon juice, then the milk adjusting the quantity if needed.  The icing should be thick and you should be able to spoon it over the loaf.