Lemon Poppy Seed Loaf
Lemon poppy seed loaf with a serious lemon kick. It's topped with a tangy lemon syrup that seeps into the cake rendering it moist and irresistible.
all purpose flour
from 1 medium lemon
I used almond milk
grated lemon zest
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 50 to 60 minutes or until a toothpick inserted in the centre comes out clean.
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 warm 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.