Lemon Poppy Seed Loaf

 

1/2 cup (125 mL) butter, softened
1 cup (250 mL) granulated sugar
2 eggs
1-1/2 cups (375 mL) all-purpose flour
3 tbsp (50 mL) poppy seeds
1 tbsp (15 mL) grated lemon rind
1 tsp (5 mL) baking powder
1/4 tsp (1 mL) salt
1/2 cup (125 mL) milk
Lemon Syrup:
1/3 cup (75 mL) granulated sugar
1 tsp (5 mL) grated lemon rind
1/3 cup (75 mL) lemon juice

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 (160°C) 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 together sugar and lemon rind and juice until sugar dissolves. With skewer, pierce hot loaf in 12 places right to bottom; 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. (Make-ahead: Store at room temperature for up to 2 days or overwrap with heavy-duty foil and freeze for up to 2 weeks.)