Lemon Poppy Seed Loaf

Lemon and poppy seeds go together perfectly - especially in loaf form. You wouldn't be nearly as excited if I told you this was a post about simply a Lemon Loaf, right dear readers? And I'm sure a Poppy Seed Loaf would seem like it was missing a key citrus-y flavour. But Lemon Poppy Seed loaf - now that's a classic. The lemon is fresh but sweet. The poppy seeds can be a bit annoying, say if you spill a tablespoon when you're making your loaf (did you know that there are 3,300 poppy seeds in ONE gram?) - but they add a hint of flavour and texture that you'll want in your loaf.

Similar to my recipe for chocolate chip banana bread, this loaf is simple to make with results that won't disappoint. You may be tempted to call this lemon poppy seed loaf a "cake", since it is light and sweet (and not very bread-like at all) - but I feel like the word "cake" is too often associated with birthdays or other special occasions, while this recipe is good to make and eat at any time.

The Recipe:

1/2 cup of butter, at room temperature
1 cup granulated sugar
2 eggs
1 1/2 cups all purpose flour
3 tbsp poppy seeds
1 tbsp grated lemon rind
1 tsp baking powder
1/4 tsp salt
1/2 cup milk

Lemon Syrup:
1/4 cup granulated sugar
1 tsp grated lemon rind
1/4 cup lemon juice

1. In large bowl, beat together butter and sugar until light and fluffy. Beat in eggs, one at a time.
2. In separate bowl, whisk together flour, poppy seeds, lemon rind, baking powder and salt. Note for grating the lemon rind: if you are using a grater with multiple sizes, smaller is better - you won't want big chunks of lemon rind in your loaf! I used the rind of one big lemon and it was enough for the 1 tablespoon for the loaf and the 1 teaspoon for the syrup.
3. Stir flour mixture into butter mixture alternately with milk, making 3 additions of the flour mixture and 2 of milk.
4. Spread into greased loaf pan and bake in preheated oven at 325 degrees for one hour, or until cake tester in centre comes out clean.
5. Lemon Syrup: in saucepan, warm together sugar, lemon rind and lemon juice until the sugar has dissolved into the lemon juice. With a skewer or toothpick, pierce hot loaf so that you've almost reached the bottom of the loaf. Pour lemon syrup over the loaf.
6. Let loaf cool in pan for 30 minutes. Turn out onto rack and let cool completely.

Before adding the lemon syrup to the loaf, pierce it with a toothpick to help the syrup sink in (see picture below). This loaf isn't overly sweet, and so the syrup provides the sweetness. You could make the loaf without the addition of the lemon syrup - but it adds such a nice glaze that seeps deliciously throughout the cake, I mean, loaf...

One warning: be careful not to let any poppy seeds get stuck in your teeth when enjoying this loaf!
Happy Eating!

Caroline