A glaze of fresh lemon juice and sugar is poured on the bread while hot from the oven. The glaze soaks into the bread and provides an extra lemony tang and more intense lemon flavor.

Recipe Adapted from Chicago Sun-Times

Ingredients:

Batter:

2½ cups all-purpose flour

2½ teaspoons baking powder

½ teaspoon salt

1½ cups granulated sugar

2 large eggs

1 cup buttermilk, chilled or plain yogurt

½ cup unsalted butter, melted and cooled

1 tablespoon pure lemon extract

2 teaspoons grated lemon zest (about 1 lemon)

2 tablespoons poppy seed

Glaze:

¼ cup freshly squeezed lemon juice

½ cup granulated sugar

Directions:

1. Preheat oven to 350 degrees F. Lightly grease and flour one 9x5 inch loaf pan. Or, lightly grease pan, then line with parchment paper.
   
   Batter:
2. In a medium bowl, sift together flour, baking powder, and salt. Set aside.
   
   
3. In a large bowl, combine sugar, eggs, buttermilk or yogurt, melted butter, lemon extract, lemon zest, and poppy seed; whisk together until well blended. Add flour mixture; stir just until blended.
   
   
4. Pour batter in the loaf pan. Bake 60 minutes or until a toothpick inserted in the center comes out clean. Remove pan from oven and let bread remain in the baking pan.
   
   Glaze:
   
5. While bread is baking, in a small microwaveable bowl, combine lemon juice and sugar. Heat and stir about 2 minutes or until sugar is dissolved. Set aside to cool while bread is baking.
   
   
6. After the bread is removed from the oven and while the bread is still hot, use a long toothpick or skewer to poke several small holes in the top of the bread. Spoon glaze over the top of the bread and allow to soak in.
   
   
7. Place pan on wire rack to cool. When cooled, grab the top edges of the parchment paper, lift bread from loaf pan and place on wire rack to finish cooling. Remove parchment paper and discard.
   
   Makes 1 loaf
   
   TheBakingPan.com