This is yummy, yummy, yummy.
I usually double the batch below, and it still disappears in a couple of days.
If you want to cut down the sugar (cuz most kids get more than enough), just leave out the glaze.
It can be made in a loaf pan, mini-loaf pan, and muffin tin. When I make this with medium sized muffin liners, a single match makes about 2 dozen muffins.

LEMON POPPY SEED LOAF

Preheat oven to 350 F, 180 C

9x5 inch (2 litre) loaf pan sprayed with nonstick vegetable spray

3/4 cup granulated sugar
1/3 cup soft margarine (I use butter)
1 egg
2 tsp grated lemon rind (I grate 1 lemon)
3 tbsp lemon juice (I squeeze half a lemon or 3 tbsp whichever is most)
1/3 cup 2% milk
1 1/4 cups all purpose or organic flour1 tbsp poppy seeds (or more)
1 tsp baking powder
1/2 tsp baking soda
1/3 cup 2% yogurt or light sour cream

Glaze
1/4 cup icing sugar
2 tbsp lemon juice

1. In large bowl or food processor, beat together sugar, margarine, egg, lemon rind and juice, mixing well. Add milk, mixing well.

2. In a separate bowl, combine flour, poppy seeds, baking powder and baking soda; add to bowl alternately with yogurt, mixing just until incorporated.

Do not overmix. Pour into pan and bake for 35-40 minutes or until tester inserted into centre comes out dry.

3. Glaze: Prick holes in top of loaf with fork. Combine icing sugar with lemon juice and pour over loaf slowly. I use a tablespoon and drizzle it over as it runs really quickly. You can adjust the sugar vs. lemon juice as you like to make it a bit thicker.

Enjoy!!!