Lemon Poppy Seed Loaf

This buttery loaf has a crunchy lemon taste - thanks to the poppy seeds and grated lemon rind that are stirred into the batter just before you bake it. After baking, pierce with the top with a topthpick, then brush with sweet lemon glaze - Delicious!!

• Ready In: 1 hr
• Yields: 1 loaf

Ingredients

• 2  cups cake-and-pastry flour
• 1  cup sugar
• 1  teaspoon baking powder
• 1⁄2 teaspoon salt
• 1⁄4 cup milk
• 4  eggs
• 2  teaspoons vanilla extract
• 1  cup butter, softened
• 1⁄4 cup poppy seed
• 1  tablespoon lemon rind, grated

• GLAZE

• 1⁄2 cup sugar
• 1⁄3 cup lemon juice

Directions

1. Preheat oven to 325°F Lightly grease 9x5-inch loaf pan.
2. Combine flour, sugar, baking powder, and salt in mixer bowl; blend well.,.
3. Beat milk, eggs, and vanilla together in small bowl. Add half of egg mixture together with butter to dry ingredients and beat at medium speed for 1 minute, scraping sides of bowl occasionally. Pour in remaining egg mixture and beat 1 minute.
4. Stir in the poppy seeds and lemon rind. Spoon batter into pan. (the pan will be more than 3/4 full).
5. Bake at 325F for 65-75 minutes or until toothpick inserted in center comes out clean. Prepare lemon glaze while cake is baking.
6. GLAZE: Heat sugar and lemon juice in small saucepan over low heat until sugar dissolves.
7. Pierce top of cake with fork or toothpick immediately after baking.
8. Brush glaze over hot cake while still in the pan.
9. Cool in rack for 15 minutes, then remove form pan, Cool completely.