Lemon Poppy Seed Loaf
- Prep Time
- 10 mins
- Total Time
- 1 h 10 m
- Makes
- 1 loaf (12 slices)
Ingredients
- ½ cup
- unsalted butter, room temperature
- 125 mL
- 1 cup + 3 tbsp
- sugar, divided
- 250 mL + 45 mL
- 3
- eggs
- 5 tsp
- finely grated lemon zest, divided
- 25 mL
- 1 ¾ cups
- all-purpose flour
- 425 mL
- 3 tbsp
- poppy seeds
- 45 mL
- 1 tsp
- baking powder
- 5 mL
- ½ tsp
- salt
- 2 mL
- ⅓ cup
- milk
- 75 mL
- 3 tbsp
- lemon juice
- 45 mL
Directions
Step 1
Beat butter with 1 cup (250 mL) sugar. Beat in eggs, one at a time. Beat in 4 tsp (20 mL) lemon zest.
Step 2
In separate bowl, whisk flour with poppy seeds, baking powder and salt.
Step 3
Into butter mixture, gradually add flour mixture, alternating with additions of milk, starting and ending with flour mixture, and mix just until combined. Scrape batter into greased and parchment paper-lined 5 x 9-inch (13 x 23 cm) loaf pan. Smooth top.
Step 4
Bake in preheated 350°F (180°C) oven 45 to 50 min. or until tester inserted into centre comes out clean. Set pan on rack to cool. Meanwhile, bring remaining sugar and lemon juice to a boil, just until sugar dissolves. Stir in remaining lemon zest. Remove loaf from pan. While loaf is still warm, use a toothpick or wooden skewer to poke holes 1 in. (2.5 cm) apart, 2 in. (5 cm) deep, into top of loaf. Brush syrup onto top of loaf. Cool completely. Wrap and store at room temperature up to 2 days or wrap in heavy-duty foil and freeze up to 2 weeks.
Tips
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Nutritional Facts
- Nutrition Description:
- Per serving (1 slice):
- Calories:
- 250
- Fat:
- 10 g
- Saturated Fat:
- 5 g
- Carbs:
- 35 g
- Fibre:
- 1 g
- Sugar:
- 21 g
- Cholesterol:
- 65 mg
- Protein:
- 4 g
- Sodium:
- 150 mg