Recipe: Lemon-Poppy Seed Squares (quick bread baked in 8-inch square)

LEMON-POPPY SEED SQUARES

"The lemony flavor of this quick bread comes from pure lemon extract (make sure not to use the imitation type) and, if you have extra time, you can intensify the lemon flavor by making the sweet-tart lemon glaze. You spoon it over the bread, still hot in the pan, so the sweet lemon syrup can seep in. I bake this in a square pan (instead of a loaf pan) to speed up baking time."

2 tablespoons poppy seeds
1/2 cup buttermilk
1 2/3 cups flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons unsalted butter, at room temperature
1 cup granulated sugar
3/4 teaspoon pure lemon extract
1/2 teaspoon pure vanilla extract
2 large eggs
Lemon Glaze (optional, recipe follows)

Position oven rack in middle of oven. Preheat oven to 350 degrees. Lightly grease bottom and sides of and 8-inch square baking dish (I use Pyrex).

Stir poppy seeds into buttermilk. Set aside.

In medium bowl, combine flour, baking powder, baking soda and salt. Whisk until well blended. Set aside.

In large bowl, combine butter, sugar, lemon extract and vanilla extract. Using electric mixer (stand mixer fitted with paddle attachment or hand-held mixer) on medium speed until well blended. Add the eggs one at a time, beating well after each addition.

Using rubber spatula, fold in half of flour mixture just until blended. Gently stir in buttermilk and poppy seeds. Add remaining flour. Fold just until blended. Scrape batter into prepared baking dish and spread evenly.

Bake for 30 to 33 minutes or until toothpick or cake tester inserted in center comes out clean. Transfer baking dish to rack to cool. (If using lemon glaze, spoon over hot bread.)

Serve warm or at room temperature, cut into 2-inch squares.

TO MAKE THE LEMON GLAZE:
In small bowl, combine 1/4 cup lemon juice and 1/4 cup confectioners' sugar. Set aside, stirring occasionally, until sugar is dissolved. When bread is just out of oven, using toothpick or cake tester, poke about 50 holes through bread, spacing evenly. (There's no need to count; just make sure there are many holes so cake absorbs glaze evenly.) Spoon glaze over hot bread. Cool for at least 15 minutes.

TO STORE:
Wrap the uncut cooled bread (glazed or unglazed) in plastic wrap and store at room temperature for up to 3 days or in the freezer for up to 1 month.

Makes 9 (2-inch) squares
Source: The Weekend Baker: Irresistible Recipes, Simple Techniques, and Stress-Free Strategies for Busy People by Abigail Johnson Dodge