1 stick unsalted butter
1 cup sugar
2 eggs, slightly beaten
2 teaspoons almond extract
1 heaping Tablespoon plain yogurt or sour cream
1/2 cup 1-percent or skim milk
1-1/2 cups unbleached flour
1 teaspoon baking powder
1/8 cup poppy seeds

Preheat oven to 375 degrees. Cream together butter and sugar in electric mixer. Add eggs and almond extract and beat until light and fluffy. Add yogurt or sour cream, and blend to combine. Add flour, baking powder, and milk, and beat until just blended. Add the poppy seeds and mix in by hand. Bake in a greased and floured 9-inch loaf pan for about 40 minutes (test with a cake tester).

Almond glaze: Mix together 3 to 4 Tablespoons melted butter, 1/2 cup confectioners sugar and 2 teaspoons almond extract. Whisk until smooth. Pour over cake which has cooled for 15 minutes.

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