It’s been a while since I last made this loaf, so I decided to whip up a batch for my birthday this year. It doesn’t have the glaze on yet, but hopefully I’ll have a little time this evening before I run out to karate class. There’s only a hint of lemon to it without the glaze, but it’s very nice either way. The glaze adds a sharp tang to every bite, making it more like a cake than bread.

Ingredients:

• 1 cup butter, softened
• 1 cup sugar
• 3 eggs , separated
• 1 lemon rind, grated
• 3 cups all purpose flour
• 2 tsp baking powder
• ¼ tsp salt
• 1 cup milk
• ½ cup poppyseeds

• 2 tbsp butter, softened
• 1¼ cups icing sugar
• 3 tbsp lemon juice
• 1½ tsp grated lemon rind (optional)

Directions:

Preheat oven to 350°F. Grease and flour two 8″x4″ loaf pans. Cream butter and sugar together until light and fluffy, then beat in egg yolks and lemon rind. Stir together flour, baking powder and salt. Add to butter mixture alternately with milk. Beat egg white until stiff, fold into batter along with poppyseeds. Pour into loaf pans. Bake for 1 hour, checking after 40min to see if it’s brown and a knife comes out clean.

Combine topping ingredients and drizzle over loaves after they have cooled.

Makes 2 loaves.

Variations: Use blueberries instead of poppyseeds, or leave off the topping for a lighter snack. For muffins, bake in muffin tins for about 15-20min.

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