3 cups all-purpose flour
3 tablespoons poppy seeds
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup butter
1 1/4 cups sugar
1 1/4 cups milk
1/3 cup lemon juice
2 eggs
2 tablespoons lemon zest

Glaze:

3/4 cup powdered sugar
1 tablespoon lemon juice
1 teaspoon lemon zest

Preheat oven to 350°F. In a small bowl combine flour, poppy seeds, baking powder and salt. Set aside. Cream together butter and sugar.

Add milk, lemon juice, eggs and lemon zest. Mix until combined. Add flour mixture and stir just until moistened. Do not over-mix. Pour into lightly greased stoneware loaf pan.

Bake 1 hour 15 minutes or until cake tester inserted in center comes out clean. Allow to cool 10 minutes in stoneware loaf pan.

Remove bread and pour glaze over top of bread, allowing glaze to run down sides. Cool completely on cooling rack before slicing.

Yield: 1 loaf.