195g bread flour
1 teaspoon baking powder
¼ teaspoon salt
1 tablespoon grated lemon zest
2 ½ tablespoons poppy seeds
170g unsalted butter
150g granulated white sugar
Teaspoon vanilla extract
3 large eggs
For the Glaze
3 tablespoons lemon juice
50g white sugar
Preheat oven to 360f/180c and place oven rack in the centre of the oven
Butter and flour the bottom and sides of a loaf tin, then line the bottom of the tin with parchment paper
In a bowl whisk together the flour, baking powder, salt, lemon zest and poppy seeds.
In another bowl (or the bowl of your electric mixer) beat the butter until soft, about 1-2 minutes.
Add the sugar and continue to beat until light and fluffy
Add the eggs one at a time beating well after adding each.
Scrape down the sides of the bowl as needed
Beat in vanilla extract
With the mixer on low add the flour mixture in 3 lots and then the milk.
Do this alternately starting and ending with the flour
Mix until well combined.
Scrape the batter into the prepared tin smoothing the top with the back of a spoon.
Bake for 50 -60 minutes or until bread is golden brown and a toothpick inserted in the centre comes out clean
While the bread is cooking make the glaze combine the sugar with the lemon juice and heat until the sugar is dissolved.
When bread is done remove from oven and place on a wire rack. Immediately brush the top of the bread with the hot glaze
Cool loaf in the tin for about 30 minutes and let cool on the rack
This bread is best stored over night to allow the glaze to be absorbed into the bread.