Lemon, Poppy Seed Bread Recipe:

1          cup granulated sugar

2          tablespoons lemon zest

3          tablespoons lemon extract

1/3       cup butter, melted

2           large eggs, room temperature, whisked

1 1/2    cups sifted all purpose flour

1           teaspoon baking powder

1/4        teaspoon baking soda

1           teaspoon salt

1/2        cup whole milk, room temperature

Preheat oven to 350 degrees.  Grease and flour a 9 x 5 inch loaf pan and set aside.

In a large bowl add sugar and mix the lemon zest into the sugar with your fingers.  Add the lemon extract and eggs and beat well.

In a separate bowl, sift flour, baking powder, baking soda, and salt.  Pour in poppy seeds and stir to incorporate.  Add the flour mixture to the butter mixture alternating with the milk.  Mix only well enough to incorporate all of the ingredients.  Pour the batter into prepared loaf pan.  Bake for 1 hour or until wooden toothpick or skewer inserted into the center comes out clean.  Remove pan from oven and allow to cool for about 7 minutes while you make the glaze.

Glaze:

1/4        cup fresh lemon juice

1/2        cup granulated sugar

In a glass measuring cup, mix the ingredients together and microwave for about 30 seconds.  Remove the loaf from the pan, and while still warm, and use a wooden skewer to poke holes over the top and sides of the loaf at 1 inch intervals.  Pour the warm glaze over the sides and top of the lemon loaf.  Allow to cool and cover or wrap in plastic for 1 day before serving.