1. Pre-heat oven to 180° C (350° F), grease a 9×5 inch loaf pan.
2. In a large bowl whisk together flour, poppy seeds, baking powder, salt and 1 1/4 cups sugar, add the softened butter and with a pastry blender blend until mixture resembles coarse crumbs.
3. Stir in the lemon zest.
4. In a small bowl add eggs and beat lightly, and add milk and vanilla and mix until combined. Pour this mixture into the flour mixture and stir just until flour is moistened.
5. In prepared loaf pan add the batter.
6. Bake for 1 – 1 1/4 hours (or until tooth pick comes out clean).
7. If using glaze, brush on top while still warm.
8. Cool then move to a wire rack.

Glaze

1. In a small pot add 1.5 tablespoons of lemon juice and 2 tablespoons of sugar, over medium heat stirring constantly bring to a boil until thickened.
2. With a pastry brush, brush syrup over the top of the bread until absorbed. Enjoy!