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.
- Portion size 12 servings
- Credits : Canadian Living Magazine: May 2002
MethodIn 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.)
Nutritional facts Per slice: about
- Sodium 164 mg
- Protein 3 g
- Calories 241.0
- Total fat 10 g
- Cholesterol 52 mg
- Saturated fat 5 g
- Total carbohydrate 36 g
- Iron 7.0
- Folate 10.0
- Calcium 6.0
- Vitamin A 9.0
- Vitamin C 5.0