Lemon Poppyseed Poundcake

You can completely cook this then freeze it for gift giving or just mix up the dry ingredients & attach a tag on how to finish the bread. You may alo be able to freeze the prepared batter & cook later, but i haven't tried that yet.

3 T milk
3 large eggs
1 1/2 t vanilla
1 1/4 c all-purpose flour
3 T cornstarch
3/4 c sugar
3/4 t baking powder
1/4 t salt (omit if using salted butter)
1 T packed grated lemon zest
3 T poppy seeds
13 T butter, softened

1/4 c Lemon Juice
1/4 c Sugar

1. Pre-heat oven to 350 degrees
2. Mix milk, eggs, & vanilla together then set aside.
3. Sift the flour, cornstarch, sugar, & salt together twice.
4. Mix the lemon zest & poppy seeds into the dry mixture.
5. Add half of the butter & half of the egg mixture to the dry mix.
6. Mix on low speed for 30 seconds to combine then mix on medium speed for 1 minute.
7. Add half of the remaining butter & egg mixture then beat for 20 seconds on medium speed.
8. Add the remaining butter & egg mixture & beat for 20 seconds on medium speed.
9. Pour batter into the prepared bread pan until it is 1 inch from the top of the pan.
10. Bake 65 to 75 minutes until well browned & a toothpick inserted in the center comes out clean. (Cover bread with foil about halfway through cooking to prevent over browning.)
11. Combine lemon juice & sugar in a saucepan & heat until sugar is dissolved.
12. Poke holes in the warm bread & pour lemon sauce over the bread.
13. Let cool, dust with powdered sugar, & enjoy!