Lemon Poppy Seed Loaf
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This recipe makes 1 loaf servings
Nutritional Info |
|
|---|---|
| Per slice: about | - |
| cal | 241 |
| pro | 3 g |
| total fat | 10 g |
| sat. fat | 5 g |
| carb | 36 g |
| fibre | 1 g |
| chol | 52 mg |
| sodium | 164 mg |
| % RDI: | - |
| calcium | 6 |
| iron | 7 |
| vit A | 9 |
| vit C | 5 |
| folate | 10 |
Bring back warm memories of home with this lemon poppy seed loaf recipe! With tangy citrus syrup that seeps addictively into the cake, this lemon poppy seed loaf is a popular make-ahead bread.
Ingredients
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 2 eggs
- 1-1/2 cups all-purpose flour
- 3 tbsp poppy seeds
- 1 tbsp grated lemon rind
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup milk
- Lemon Syrup:
- 1/3 cup granulated sugar
- 1 tsp grated lemon rind
- 1/3 cup 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°F (160°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.)
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°F (160°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.)
Source : Canadian Living Magazine: May 2002
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