Things you’ll need:

• 1 3/4 cups Flour
• 1 tsp Baking Powder
• 1/2 tsp Salt
• 1 1/2 tsp Lemon Zest
• 1/2 cup Unsalted Butter, room temperature
• 1 cup Granulated Sugar
• 2 Eggs
• 1 tsp Vanilla
• 2/3 cup Milk
• 1 cup Sifted Icing Sugar
• 1/2-1 TBSP Poppy Seeds

1. Preheat oven to 350F. Grease a 9×5-in. loaf pan. Stir flour with baking powder and salt in a small bowl. Stir in lemon zest. Beat butter in a large bowl, using an electric mixer on medium. Gradually beat in sugar. Beat for 2 min. Beat in eggs, vanilla and milk. Fold in flour mixture just until combined. Don’t overmix. Pour into loaf pan and smooth top
2. Bake in centre of oven until golden and cake tester inserted into centre of loaf comes out clean, 55 to 65 min. Don’t worry if the tops of your loaf cracks: Because it sets before batter has fully risen, it will split as it bakes. Transfer pan to a rack. Cool loaf in pan 10 min.
3. Stir icing sugar with lemon juice in a small bowl until smooth. Brush glaze overtop warm loaf, letting glaze run down the sides. Let cool completely in pan.