- Butter or use something like Crisco shortening to prepare the baking pan. I made this recipe twice using non-stick spray and the bread did not release easily and clean.
- Use unsalted butter.
- Used zest from two Meyer lemons. This recipe will work with other variety of lemons, as well.
- Watch bake time – adjusted from about 50-60 minutes.
- Serving presentation suggestion: If you have some extra zest to spare, sprinkle fresh zest on top of cake slices when serving.
Makes 8-10 servings
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
6 tablespoons unsalted butter, softened
1 cup sugar
2 eggs, room temperature
1/2 cup milk
Zest from two lemons
1/4 cup poppy seeds
Glaze
1/2 cup confectioner’s sugar
Juice from one lemon
Preheat oven to 350 degrees. Grease and flour a 9×15-inch loaf pan (do not use non-stick spray).
In a medium-sized bowl, whisk together the flour, salt and baking powder. Set aside.
In a larger bowl or the bowl of an electric stand mixer, cream the butter, sugar and eggs until it’s light and fluffy. Add milk and flour mixture in two parts, mixing well. Stir in the grated lemon peel and poppy seeds.
Pour batter into prepared baking pan. Bake for 50-60 minutes (rotating pan half-way through bake time for even browning), OR until a toothpick or tester inserted into center of bread comes out clean. Allow bread to cool in pan for 5 minutes.
Prepare the glaze by mixing together the lemon juice and confectioner’s sugar. Remove bread from pan and poke holes on top of the bread with a toothpick or skewer. Drizzle glaze over the warm bread.
Store leftovers in a cool place, covered in plastic wrap.
Enjoy!