April 8th, 2012
Excerpted from Robin Hood Baking © 2010 Smucker Foods of Canada Corp. & Robert Rose Inc.Reprinted with permission. All rights reserved.
Preheat oven to 350°F.
Cream butter and sugar in a large mixer bowl on medium speed of electric mixer until fluffy. Add eggs, one at a time, beating well after each addition.
Combine flour, baking powder, lemon zest and salt. Add to creamed mixture alternately with milk, beating lightly after each addition. Stir in poppy seeds. Spread in prepared pan.
Bake for 55 to 65 minutes or until toothpick inserted in center comes out clean. Remove from oven. While still warm in pan, poke holes with toothpick or fork in top of loaf, 1 inch apart.
Heat sugar and lemon juice in a small saucepan or microwave until sugar is dissolved. Brush glaze over loaf. Cool for 15 minutes in pan, then turn out onto rack and cool completely.