Lemon Poppy Seed Loaf With Lemon Syrup
"Courtesy of Canadian Living's Dinner Club."
photo by lilsweetie
- Ready In:
- 1hr 15mins
- Ingredients:
- 12
- Yields:
-
1 Loaf
- Serves:
- 12
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
- In 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 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 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.
- 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.
- 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.
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Reviews
-
What a great tasting loaf ~ Really enjoyed the combo of lemon & poppy seed & was generous when measuring both seeds & zest! This is definitely a keeper recipe for me, & I'll be making it from time to time throughout the year! Thanks for sharing this great recipe! [Tagged & made in Please Review My Recipe] -
I made these as muffins and baked at 350 deg. for 20 min. I will not use muffin liners next time as I lost most of the glaze to the bottom of the pan. Perhaps the loaf is the best solution. Loved them.
-
As the previous reviewer stated and I second it....if you like lemon anything..you'll love this recipe. I made mine into 12 muffins instead of a loaf. Followed your recipe exactly as written including letting the syrup filled muffins sit for 1/2 hour b/f removing to a cooling rack. A really sweet/tart tasting goodie:-) Made to honor Kat in Veg-n-swap July '09. -
DELICIOUS.. If you like lemon you will love this. We all did. It is very moist and the lemon syrup is awsome. Thanks for sharing -
Great recipe. Made for my family and took as a dessert to a friend's house for dinner. Everyone loved it. Will definitely make it again and again.
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RECIPE SUBMITTED BY
I'm a now vegan who used to make one heck of a souvlaki. I love cooking, I was a huge fan of Moosewood and Molly Katzen prior to going vegan (although that has nothing to do with my choosing the name Katzen - that's just what my German Grandma has called me all my life.) Aside from cooking, I also love scuba diving, cycling, politics, and reading.
