Lemon Poppy Seed Loaf

• Beat together in mixer:
• 1/2 c. soft butter
• 1 c. sugar
• Add: 2 eggs & beat again
• Now add:
• 1/2 t. salt
• 2 T. poppy seeds
• 1 T. grated lemon peel
• 1 t. baking powder
• 1/3 c. milk
• 1/2 c. flour
• Beat well. Then add 1 c. flour

Finish mixing well, scraping the sides and bottom of the bowl. Pour into a greased loaf pan. Bake at 350 degrees for about 1 hour. Cool for about 10 minutes and then prick the top of the loaf all over, lightly, with a fork. In other words, don’t push the fork into the loaf to reach the bottom of the pan. Maybe prick it down to about 1/2 of an inch even! Pour the following glaze over it. The glaze is supposed to seep into the loaf! Let it cool on the counter completely.

GLAZE: the juice of 1 lemon & 1/2 c. powdered sugar

Take note: The recipe calls for grated lemon peel in the loaf and the juice of a lemon for the glaze. I have made the recipe without the lemon peel and just used the lemon juice from the bottle! I put of glug of juice in the bread mixture just for good measure!

If the glaze seems too thick, add a bit more juice. If the glaze seems too thin, add a bit more powdered sugar. It seems that each time I make it I have to adjust it one way or the other. For no reason! The glaze will seep into the loaf, but also leave a crusty white glaze on top as well.