Lemon Poppy Seed Loaf With Lemon Syrup

Ingredients

Lemon Poppy Seed Loaf

• 1/2 cup butter, softened
• 1 cup granulated sugar
• 2 eggs
• 1 1/2 cups all-purpose flour
• 3 tablespoons poppy seeds
• 1 tablespoon grated lemon rind
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup milk

Lemon Syrup

• 1/3 cup granulated sugar
• 1 teaspoon lemon rind, grated
• 1/3 cup lemon juice

Directions

1. 1

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

2. 2

   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.

3. 3

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

4. 4

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

5. 5

   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. Makes 1 loaf, 12 slices.

6. 6

   Make-Ahead Tip: Store at room temperature for up to 2 days or overwrap with heavy-duty foil and freeze for up to 1 month.