This bread also makes great muffins with a sweet glaze.
This tasty bread is best when it sits overnight before it is sliced and eaten. The flavors blend together better when it sits and the bread "stiffens" a bit, making it easier to slice. If you can't wait, though, go ahead and eat it right out of the oven. I won't tell.
Lemon Poppyseed Bread
2 2/3 cups flour
1 1/2 teaspoon baking powder
1 teaspoon salt
1/4 cup poppy seeds
1 cup unsalted butter, softened
1 1/4 cup sugar
4 teaspoons freshly grated lemon peel
1 1/2 teaspoon vanilla extract
1/3 cup milk
Sift together the flour, baking soda and salt. Add the poppy seeds and mix well. In a separate bowl, cream together the butter and sugar. Beat in the lemon peel and vanilla. Beat in the eggs one at a time. Then add the milk and mix well. Add the flour mixture to the butter mixture and stir until just combined. Pour the batter into a large greased loaf pan and bake at 350 degrees F for 55 to 60 minutes or until a toothpick comes out clean. Cool completely on a wire rack, then wrap in foil or plastic wrap and let sit overnight before slicing and serving. Makes 1 large loaf.