Preheat oven to 350 degrees f. (325 degrees f if using dark or a non-stick loaf pan). Spray a 9″x5″ loaf pan with non-stick cooking spray, then line the pan with parchment paper – use enough paper to pull out after baking, about 2 inches extra length on each side.

Open the can of biscuits and separate each biscuit into 2 layers/in half – making 16 total.

In a medium size bowl, add sugar, lemon zest/peel and poppy seed. Mix well, making sure the lemon zest is distributed evenly with the sugar. In a small bowl, melt the 3 Tablespoons of butter.

Brush each biscuit with butter on both sides and coat in the lemon-poppy seed sugar mixture.

Place the biscuits in the prepared loaf pan by starting at the short end of the pan, placing them on their sides, lining them up loosely, side-by-side. Spoon remaining sugar mixture in between the biscuits.

Place the pan on the middle rack of the oven and bake for 30–45 minutes, until the bread is golden brown. *If your bread starts to brown too much too early, loosely place a piece of foil on top. When bread is ready, remove from oven, place on a cooling rack and allow to cool for a few minutes. Using the parchment paper hanging from the sides of the pan, pull the bread out of the pan and place on cooling rack and allow to cool an additional 10 minutes.

While the bread is cooling, prepare the glaze.

In a small bowl add powdered sugar, 1 ½ teaspoons of butter, cream cheese and lemon juice. Using a small whisk (or electric mixer), mix the glaze until it has a nice, smooth consistency that is easy to drizzle over bread.

Drizzle glaze over bread while it is still warm, serve – enjoy!

Store leftover bread tightly covered in refrigerator.