Lemon Poppy Seed Bread

1. Preheat the oven to 350°F and grease the bottom and the sides of a 9×5-inch loaf pan with melted butter. Set aside.
2. Sift flour in a medium size bowl. Add baking powder, salt, and mix well. Set aside.
3. In the bowl of a stand mixer fitted with a whisk or using hand mixer on low-speed setting, cream softened butter and sugar until pale and fluffy.
4. Slowly add the beaten eggs to the mixer, one at a time. Add the lemon juice, zest and poppy seeds. Keep the mixer running on low speed and pour in half the milk with half of the flour mixture. Once combined, add the remaining milk and gently fold in the remaining flour until combined.
5. Transfer the batter to the prepared loaf pan and bake for 50-55 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and let cool for about 10 minutes in the pan, then transfer to a cooling rack and cool completely.