1 ½ sticks of unsalted butter, at room temp.
¾ c. sugar
1 ½ c. flour
¾ tsp. baking powder
½ tsp. salt
2 tablespoons poppy seeds
¼ c. milk
2 tablespoons of fresh lemon juice
Zest of two lemons
1 ½ tsp. of vanilla extract
Preheat the oven to 350°F. Lightly grease one 9x5x3 inch loaf pan. Place the butter and the sugar in a small mixing bowl and mix until light and fluffy (about 3 minutes). Place the flour, baking powder, salt in a bowl and stir. In a separate bowl, mix together the eggs, milk, lemon juice, lemon zest and vanilla extract.
Add all ingredients together a little at a time being careful not to over-mix. Spoon the batter into the pan. Bake until toothpick inserted in the center of the loaf comes out clean and the top of the loaf is turning lightly gold-brown in color.
Bake for 40-45 minutes testing regularly.
1/3 c. fresh lemon juice
1/3 c. sugar
In a small saucepan, over medium heat, bring juice and sugar to a boil. Stir constantly until all the sugar has dissolved. Using toothpicks, poke several holes in the top of the baked loaves. Pour the glaze evenly over the bread.