Mini Glazed Lemon Poppy Seed Cakes

1) Preheat oven to 350F. Coat 4 mini loaf pans with cooking spray. From the above list, mix flour through salt together in a large mixing bowl, set aside.
2)In a medium size mixing bowl, measure out milk and oil, and then add eggs. Add zest from the lemon. Juice the lemon into a small mixing bowl and set that aside.
3)Make a well in the dry ingredients and add the egg mixture. Mix well. Divide batter among 4 pans. Bake for 30-33 minutes.
4)Allow to cool for at least 10 minutes before removing from the pans. Place on cooling rack with a layer of wax paper underneath. Add powdered sugar to the bowl with the lemon juice and mix well. Drizzle over warm cakes and allow to set up before you store. Store the loaves in cellophane bags and tie with a ribbon. Enjoy!