- Total time 2 hours & 45 minutes
- Portion size 10 servings
Preheat oven to 350°F. Mist 9- x 5-inch loaf pan with cooking spray; line with parchment paper, leaving overhang on longest sides.
In bowl, whisk together flour, poppyseeds, baking powder and salt. In large bowl, rub sugar with lemon zest until fragrant; using electric mixer, beat in butter on medium speed until fluffy, about 3 minutes. Beat eggs into sugar mixture, 1 at a time; beat in lemon juice. Reduce speed to low; beat in flour mixture, alternating with milk, making 2 additions of flour mixture and 1 of milk.
Scrape batter into prepared pan, smoothing top. Bake until cake tester inserted in
centre comes out clean, about 70 minutes, covering with foil if browning too quickly.
Let cool in pan on rack for 10 minutes. Invert onto rack; peel off parchment paper. Invert again. Let cool completely.
Glaze In bowl, whisk icing sugar with
lemon juice until smooth and consistency
of molasses. Add water ¼ tsp at a time to
thin if needed. Drizzle over top of loaf; immediately sprinkle with more poppyseeds and lemon zest, if desired. Let stand until set.
Test Kitchen Tip: Although the batter may look split after you add the lemon juice, it comes together after the addition of the flour and milk.
Nutritional facts PER SERVING: about
- Fibre 1 g
- Sodium 197 mg
- Sugars 41 g
- Protein 6 g
- Calories 344
- Total fat 8 g
- Potassium 95 mg
- Cholesterol 87 mg
- Saturated fat 4 g
- Total carbohydrate 62 g
- Iron 13
- Folate 34
- Calcium 7
- Vitamin A 9
- Vitamin C 8