Lemon Poppy Seed Bread

Instructions

1. Prepare the baking pan
   Preheat oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line with parchment paper, leaving an overhang on the sides for easy removal.
2. Mix dry ingredients
   In a medium bowl, whisk together flour, baking powder, salt, and poppy seeds until well combined. Set aside.
3. Cream butter and sugar
   In a large bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes. Add eggs one at a time, beating well after each addition.
4. Combine wet ingredients
   In a small bowl or measuring cup, combine milk, 2 tablespoons of lemon juice, lemon zest, and vanilla extract. Stir to mix.
5. Combine wet and dry mixtures
   Gradually add the dry ingredients to the butter mixture, alternating with the milk mixture, beginning and ending with the dry ingredients. Mix on low speed just until combined, being careful not to overmix.
6. Bake the bread
   Pour the batter into the prepared loaf pan, spreading it evenly. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes before transferring to a wire rack.
7. Prepare the glaze
   While the bread is cooling, make the glaze by whisking together the confectioners' sugar and remaining 2 tablespoons of lemon juice until smooth. Add more lemon juice or sugar as needed to achieve the desired consistency.
8. Finish and serve
   Once the bread has cooled for about 20 minutes but is still slightly warm, drizzle the glaze over the top, allowing it to run down the sides. Let the glaze set before slicing and serving.