Glazed lemon poppyseed loaf Recipe

Ingredients

FOR GLAZE

	PREP TIME 10m	COOK TIME 55m	TOTAL TIME 1h5m
YIELD 8 servings

PREHEAT oven to 350F. Oil a 9 × 5-in. loaf pan.
STIR flour with sugar, poppy seeds, lemon zest, baking powder and salt in a small bowl.
BEAT butter with milk, eggs and vanilla in a large bowl, using an electric mixer on medium, until smooth.
Fold in flour mixture until just combined.
Don’t over-mix.
Pour into loaf pan.
BAKE in centre of oven until a cake tester inserted into centre of loaf comes out clean, 55 to 65 min. (Don’t worry if top of loaf cracks.)
Transfer pan to a rack.
Let stand 10 min.
Turn out onto rack.
WHISK icing sugar with lemon juice in a small bowl.
Brush glaze over warm loaf.
Let stand until loaf is cool, about 2 hours.
Store at room temperature, or freeze up to a month.