Lemon Poppy Seed Loaf

I found this recipe in a magazine a couple of years ago. I am the only one who likes this in my family (they won't try it because it has poppy seeds in it) but i make it anyway. I love it that much. I do share with my mom.

• Ready In: 1 hr 5 mins
• Serves: 16
• Yields: 1 loaf

Ingredients

• 1⁄2 cup  softened butter
• 1  cup sugar
• 2  eggs
• 1  teaspoon  grated lemon, rind of
• 1 1⁄2 cups all-purpose flour
• 1  teaspoon baking powder
• 1⁄2 teaspoon salt
• 1⁄3 cup milk
• 2  tablespoons poppy seeds

• Glaze

• 1  lemon, juice of
• 1⁄2 cup confectioners' sugar

Directions

1. Heat the oven to 350 degrees.
2. Grease a 9x5-inch loaf pan.
3. In mixing bowl, beat together the butter and sugar.
4. Beat in the remaining ingredients in the order listed.
5. Pour the mix into the pan and bake for 55 minutes or until a toothpick inserted in the center comes out clean.
6. Let the loaf cool for 15 minutes, then transfer it to a cooling rack.
7. Meanwhile, mix together the glaze ingredients.
8. Prick the loaf with a fork, and pour the glaze over the top (place a plate beneath the cooling rack to catch drips).
9. As a note, remember to keep your poppy seeds in the refrigerator.
10. They will go rancid- i learned the hard way.