Lemon Poppy Seed Quick Bread

Preheat your oven to 350 F and spray a 9×5-inch loaf pan with non-stick spray. Line the pan with parchment paper, leaving just enough overhang to make it easier to pull the bread out later. Then spray the parchment paper with more non-stick spray. Set aside.

In a medium bowl, whisk together the flour, baking powder and sea salt. Set aside.

In the bowl of your stand mixer, with paddle attachment fixed, cream together the butter spread and granulated sugar until smooth and creamy. With the mixer set on low, add each egg, one at a time, making sure the first one is fully incorporated before you add the second one. Add the vanilla extract and lemon zest and mix again.

With the mixer set on low, taking turns, gradually add some of the flour mixture and then some of the milk (in 1/4 cup increments), making sure to end with the flour mixture until just combined. Do not over-mix. Gently fold in the poppy seeds.

Pour the batter into the prepared pan, and bake until a toothpick inserted in the center of the loaf comes out clean, about 1 hour. Remove from oven.

Let bread cool in the pan for a half hour and then transfer to a wire rack to cool the rest of the way.

While your cake is cooling, prepare the glaze. In a small bowl, whisk together the confectioners’ sugar and whole milk until smooth and creamy. Drizzle onto cooled cake.

The cake will store at room temperature in an airtight container for a day or two. Enjoy!