Lemon Poppy Seed Loaf

A bunch of my wonderful friends are traveling from the GTA to the farm tomorrow for Sunday brunch.  One of the items we'll have is a lemon poppy seed loaf. I've never made it before so fingers crossed it tastes good.  I decided not to put the glaze on it since I'm also making homemade cinnamon buns with a rich icing on them.  I've included the recipe for the glaze if you decide to use it.

Lemon Poppy Seed Loaf

Ingredients

1/3 cup butter, softened

1 cup granulated sugar

1 1/2 cup of all-purpose flour

2 eggs
1/2 cup milk
1 1/2 tbsp lemon juice (about half a lemon)
1 1/2 tsp baking powder
1 tbsp grated lemon zest (about one lemon)
1/2 tsp salt
2 tbsp poppy seeds

Lemon Glaze
1 1/2 tbsp lemon juice (about half a lemon)
1 cup confectioner’s sugar
1/2 tsp vanilla

Method
Preheat oven to 350°F. In a large bowl, cream together the sugar and butter with an electric mixer until fluffy. Add eggs and lemon juice. Combine well. In a separate bowl, mix together the flower, baking powder, lemon zest and salt. Gradually add to the creamed mixture alternately with the milk. Stir in poppy seeds and spread into a greased 9-inch loaf pan. Bake for 1 hour or until a toothpick comes out clean when inserted.
While the cake is cooling, prepare the lemon glaze by mixing the juice of 1/2 lemon in a bowl with the vanilla, then gradually adding the confectioner’s sugar until well-dissolved. Spread the glaze mixture over the loaf.