Almond poppyseed loaf
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| 1 1/4 cups | all-purpose flour |
| 1 tsp. | baking powder |
| 1/2 tsp. | salt |
| 1/3 cup | poppy seeds |
| 8 Tbs. (1 stick) | unsalted butter, at room temperature |
| 1/4 cup | almond flour |
| 1 cup | sugar |
| 2 | eggs |
| 1/2 cup | milk |
| 1 tsp. | grated lemon zest |
Preheat an oven to 350ºF. Grease and flour a 1-lb. loaf pan.
In a small bowl, stir and toss together all-purpose flour, almond flour , baking powder, grated lemon zest , salt and poppy seeds. Set aside.
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