This Lemon Poppy Seed Loaf has some serious lemon kick with a tangy lemon syrup that slowly seeps into the loaf rendering it extremely moist and irresistible. It also has a delightful crunchy bite from the poppy seeds.
What a tasty way of bringing a little bit of sunshine to your day with this bright and bold sweet loaf. You will find this Lemon Poppy Seed Loaf to be a rather uncomplicated and pretty straight forward dessert. It doesn’t require much effort and is made with readily available ingredients.
I love it for its simplicity which has also always garnered rave reviews and never fails to impress.
Poppy seeds are nutty and pleasant in taste. These seeds which are obtained from the dry fruit of the poppy plant are very safe to use as food, however they go rancid very quickly. If you are not one to bake often with poppy seeds, you may want to purchase them in small quantities. Any remaining poppy seeds left over can be frozen in a freezer bag for future use.
This loaf is by far, my most requested recipe and a great one to have in your repertoire. Just be sure to bring the recipe along with you if your making it for family and friends as its truly a no fail treat.
Your mornings will never be boring with this Lemon Poppy Seed Loaf and be sure to enjoy it with your favorite cup of tea or coffee. Seconds are allowed and encouraged! 🙂
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 3 tbsp poppy seeds
- 1 tbsp grated lemon peel
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup milk
- 1/3 cup granulated sugar
- 1 tsp grated lemon rind
- 1/3 cup lemon juice
Preheat oven to 325* degrees.
Grease an 8 x 4 inch loaf pan.
Beat together butter and sugar in a large bowl until fluffy, for about 2 minutes. Next beat in the eggs, one at a time.
In a medium size bowl, stir together the flour, poppy seeds, lemon rind, baking powder and salt. Next, stir the flour mixture alternately with the milk into the butter mixture, making three additions of flour and two of milk.
Pour the mixture into the prepared pan and bake in the preheated oven for about 1 hour or until a toothpick inserted in the center comes out clean. Place the pan on a rack.
Lemon Syrup: Combine all the ingredients for the lemon syrup in a microwaveable bowl and heat for 1 minute, or until sugar dissolves. With a wooden skewer, poke holes all over the hot loaf, piercing all the way down to the bottom. Pour the lemon syrup evenly over the loaf and let it cool for 30 minutes. Invert the loaf onto a rack and let it cool completely.
Adapted from Canadian Living’s Best Muffins and More