• Prep Time:
  • Cooking Time:
  • Serves: 10 servings

Lemon-Poppy Seed Bread

  • Recipe Submitted by on

Category: Breads, Cakes

 Ingredients List

  • 3 tb Poppy seeds; fresh
  • 1/2 c Milk; 2% lowfat
  • 5 tb Unsalted butter; at room
  • -temperature
  • 1 c Sugar
  • 2 Eggs
  • 1 1/2 c All-purpose flour;
  • -unbleached
  • 1 ts Baking powder
  • 2 Lemon zest; grated
  • 1/4 ts Salt

 Directions

LEMON SYRUP
1/4 c Granulated sugar
1/4 c Fresh lemon juice

1. In a small bowl, combine the poppy seeds and milk. Let stand 1 hour to
macerate and meld flavours.

2. Preheat oven to 325F. Cream the butter and sugar in the work bowl of an
electric mixer. Add the eggs one at a time, beating well after each
addition. Combine the flour, baking powder, lemon zest, and salt in a small
bowl. Add the dry ingredients to the creamed mixture in three equal
portions, alternating with the poppy seed milk. Beat just until smooth.

3. Pour the batter into a greased 9-by-5-inch loaf pan and bake in the
centre of the preheated oven until golden brown and a cake tester inserted
into the centre of the loaf comes out clean, about 55 to 65 minutes. Place
the loaf in the pan on a cooling rack.

4. Meanwhile, to make the lemon syrup, combine the sugar and lemon juice in
a small saucepan. Place over low heat just until the sugar dissolves. Set
aside. Pierce the hot loaf about a dozen times to the bottom with a bamboo
skewer, toothpick, or metal cake tester. Immediately pour over the hot
lemon syrup. Cool 30 minutes before turning out of the pan onto a rack to
cool completely. Wrap tightly in plastic wrap and let stand at room
temperature overnight before serving.

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