Loaded with beautiful black poppy seeds, this is a classic recipe and a favorite for many people. This bread has a light buttery lemon taste. The lemon zest adds a beautiful sprinkling of yellow throughout the loaf. Lemon Poppy Seed Bread Ingredients: Batter: 2 cups all-purpose flour 2 teaspoons baking powder ½ teaspoon salt 1 cup granulated sugar 2 large eggs 1 cup buttermilk, chilled ½ cup unsalted butter, melted and cooled 1 teaspoon pure lemon extract 2 teaspoons grated lemon zest (about 1 lemon) 2 tablespoons poppy seeds Tip: Use a citrus zester for fresh zest. Use standardmeasuring cups and spoons or scales for accurate measuring. Directions: Preheat oven to 350 degrees F.  Prepare one 9x5x2¾ inchloaf pan; lightly grease the pan with shortening and dust with flour. Tip: to make baked bread easier to remove from pan, lightly grease the pan, line with parchment paper, and then lightly grease the top of the parchment paper and dust with flour. Batter: In a medium mixing bowl, sift together flour, baking powder, and salt. Set aside. In a large bowl, combine sugar, eggs, buttermilk, melted butter, lemon extract, lemon zest, and poppy seed; whisk together until well blended. Add flour mixture; stir just until blended. Bake: 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 cool about 15 minutes. Grabbing the top edges of the parchment paper, lift bread from loaf pans and place on a wire cooling rack to finish cooling. Remove parchment paper and discard. Makes 1 loaf TheBakingPan.com___________________________