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Step 1
PREHEAT oven to 350F. Oil a 9 × 5-in. loaf pan.
Step 2
STIR flour with sugar, poppy seeds, lemon zest, baking powder and salt in a small bowl.
Step 3
BEAT butter with milk, eggs and vanilla in a large bowl, using an electric mixer on medium, until smooth. Fold in flour mixture until just combined. Don’t over-mix. Pour into loaf pan.
Step 4
BAKE in centre of oven until a cake tester inserted into centre of loaf comes out clean, 55 to 65 min. (Don’t worry if top of loaf cracks.) Transfer pan to a rack. Let stand 10 min. Turn out onto rack.
Step 5
WHISK icing sugar with lemon juice in a small bowl. Brush glaze over warm loaf. Let stand until loaf is cool, about 2 hours. Store at room temperature, or freeze up to a month.