Lemon Poppy Seed
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
(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.
Meanwhile, in a
small microwaveable bowl, stir the sugar with the lemon juice. Place in the
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.
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