Lemon Poppy Seed Bread

PREHEAT the oven to 350°.

CREAM the butter and sugar together in a standing mixer with the paddle attachment on high speed until it becomes light and fluffy.

ADD in 1 egg at a time until it is completely mixed in.

ADD the lemon juice, lemon zest and poppy seeds to the mixer and combine on low speed until mixed in.

WHISK together the flour, baking soda and baking powder in a large bowl and set aside

WHISK together the sour cream and milk in a separate bowl and set aside.

ALTERNATELY ADD the dry ingredients and wet ingredients to the mixer on low speed beginning with the dry and ending with the dry.

DIVIDE the batter evenly into 2 Reynolds Kitchens^® Loaf Pans with Parchment Lining.

BAKE on 350° for 45 to 50 minutes or until the top of the bread is golden brown and the center is firm.

COOL before serving.

WHISK together the lemon juice and powdered sugar and drizzle over the cooled lemon poppy seed bread.