Lemon Poppy Seed Loaf with Glaze

Instructions

1. Preheat the Oven:
   Preheat your oven to 350°F (175°C). Lightly grease and flour a standard loaf pan, or line it with parchment paper for easy removal.
2. Mix the Dry Ingredients:
   In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This ensures the leavening agents are evenly distributed for consistent rise.
3. Cream Butter and Sugar:
   In a large mixing bowl, beat the softened butter and granulated sugar together using a hand or stand mixer on medium speed. Continue beating for 2–3 minutes until the mixture is light, fluffy, and pale in color.
4. Incorporate Eggs and Flavorings:
   Add the eggs one at a time, beating well after each addition. Mix in the lemon juice, lemon zest, and milk until fully combined. The batter may look slightly curdled—this is normal when combining citrus with dairy.
5. Combine Wet and Dry:
   Gradually add the dry ingredients to the wet mixture, mixing gently until just combined. Avoid overmixing to maintain a tender crumb. Fold in the poppy seeds last using a spatula.
6. Bake:
   Pour the batter into the prepared loaf pan and smooth the top evenly. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. The loaf should be golden on top and slightly pulling away from the sides.