Lemony Poppy Seed Tea Loaves - all-purpose

Method

• Buttercup Cake Batter: In a large bowl, stir together flour, baking powder, salt, and baking soda.
• In a very large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds; add sugar and vanilla; beat until combined; add eggs, one at a time beating well after each addition.
• Alternately add flour mixture and buttermilk to beaten mixture, beating on low speed after each addition until combined.
• Use batter for Lemony Poppy Seed Tea Loaves.
• Makes 6 1/2 cups batter.
• Lemony Poppy Seed Tea Loaves: Preheat oven to 350 degrees; grease and flour 2 loaf pans.
• In large bowl, gently stir together the Butter Cake Batter, lemon peel, and poppy seeds.
• Divide mixture evenly among the prepared pans.
• Bake 35 minutes or until an inserted toothpick comes out clean.
• Cool in pans on wire rack for 10 minutes; remove from pans.
• Place loaves on a wire rack set over wax paper.
• Meanwhile, in a small saucepan, combine sugar and lemon juice; heat and stir over low heat until sugar dissolves.
• Brush sugar mixture over warm loaves until all is absorbed; cool completely.
• Drizzle with Lemon Icing and if desired, sprinkle with crushed lemon drop candies.
• Lemon Icing: In a small bowl, stir together sifted powdered sugar, shredded lemon peel and lemon juice.
• Stir in enough water to make an icing that is easy to drizzle.