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1
Preheat oven to 350u00b0F.
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2
Grease 9x5-inch loaf pan with softened butter and dust with flour.
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3
In medium bowl, whisk together flour, baking powder, and salt; set aside.
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4
Take 1 tablespoon of flour mixture and toss with poppy seeds in a small bowl, set aside.
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5
Melt butter (I use microwave--but be sure not to leave it in too long or it will bubble over).
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6
In food processor, process sugar and zest until combined--just a few short pulses.
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7
Add lemon juice, eggs and vanilla; process until combined, about 5 seconds.
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8
With machine running, add melted butter through feed tube (this should take about 20 seconds).
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9
Transfer mixture to large bowl.
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10
Sift flour mixture over eggs in thirds, whisking gently after each addition until just combined.
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11
Gently fold in poppy seeds until evenly incorporated.
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12
Pour batter into prepared pan and bake 15 minutes.
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13
Reduce oven temperature to 325u00b0F and continue baking until deep golden brown and skewer inserted in center comes out clean (about 35 minutes).
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14
Cool in pan for 10 minutes, then turn onto a wire rack and brush on Lemon Glaze, if desired.
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15
Cool to room temperature.
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16
For glaze: While loaf is cooling, bring sugar and lemon juice to a boil in a small nonreactive saucepan, stirring occasionally to dissolve sugar.
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17
Reduce heat to low and simmer until thickened slightly, about 2 minutes.
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18
After removing cake from pan, poke entire top and sides with a toothpick.
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19
Brush top and sides of cake with glaze.
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20
I like to do this while cake is on cooling rack over sink or waxed paper as it can be messy!
