Spring 2021

lemon poppy seed loaf
Prep Time: 10 min. | Total Time: 70 min. | Makes: 1 loaf (12 slices)
Ingredients
½ cup
1 cup + 3 tbsp
3
5 tsp
1 ¾ cups
3 tbsp
1 tsp
½ tsp
¹⁄3 cup
3 tbsp
Unsalted butter,
room temperature (125 mL)
Sugar, divided (250 mL + 45 mL)
Eggs
Finely grated lemon zest,
divided (25 mL)
All-purpose flour (425 mL)
Poppy seeds (45 mL)
Baking powder (5 mL)
Salt (2 mL)
Milk (75 mL)
Lemon Juice (45 mL)
Directions
1. Beat butter with 1 cup (250 mL) sugar. Beat in eggs, one at a time. Beat in 4 tsp
(20 mL) lemon zest.
2. In separate bowl, whisk flour with poppy seeds, baking powder and salt.
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.
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.
Lions Head
4 Webster St.
519.793.3415
Shelburne
226 First Ave E
519.925.6032
Southampton
41 Turner St.
519.797.2552
Tobermory
9 Bay St. S
519.596.2380
Vineland
3357 King St.
905.562.5881
Wiarton
425 Berford St
519.534.0760
2525