Lemon Poppy Seed Loaf

Lemon Poppy Seed Loaf

This lemony delight is great with a pipping hot cup of tea, or if you prefer just as wonderful with a fresh cup of java...
Although the ingredients include poppy seeds, this time I had to elimiate them as I made it for my mom whom I love ❤️ and prefers not to have them added. I on the other hand think they go so well together! It doesn't change the recipe much so they can elminated if you are not a fan :)

1/2 cup (125 mL) butter, softened

1 cup (250 mL) granulated sugar

2 eggs

1-1/2 cups (375 mL) all-purpose flour

3 tbsp (45 mL) poppy seeds

1 tbsp (15 mL) grated lemon rind

1 tsp (5 mL) baking powder

1/4 tsp (1 mL) salt

1/2 cup (125 mL) milk

Lemon Syrup:

1/3 cup (75 mL) granulated sugar

1 tsp (5 mL) grated lemon rind

1/3 cup (75 mL) lemon juice

Preparation:

In large bowl, beat butter with sugar until light and fluffy; beat in eggs, 1 at a time, beating well after each addition.

In separate bowl, whisk together flour, poppy seeds, lemon rind, baking powder and salt; stir into butter mixture alternately with milk, making 3 additions of flour mixture and 2 of milk. Spread in greased 8- x 4-inch (1.5 L) loaf pan.

Bake in centre of 325 degrees F (160 degrees C) oven for 1 hour or until cake tester inserted in centre comes out clean. Place pan on rack.

Lemon Syrup: In saucepan or microwaveable measure, warm together sugar and lemon rind and juice until sugar dissolves. With skewer, pierce hot loaf in 12 places right to bottom; pour lemon syrup over loaf.

Let loaf cool in pan for 30 minutes; turn out onto rack and let cool completely. Wrap and let stand for 12 hours before slicing. (Make-ahead: Store at room temperature for up to 2 days or overwrap with heavy-duty foil and freeze for up to 2 weeks.)

Servings: 12

#lemonpoppyseedloaf #lemonloaf

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