Lemon Poppy Seed Loaf | Recipes

Lemon Poppy Seed Loaf

(63) Ratings:
Prep Time:
Baking Time:
Makes:1 loaf
Freezing:excellent

This lovely loaf has a great taste with a crunch, thanks to poppy seeds and grated lemon. It’s made even sweeter with a yummy lemon glaze.

Ingredients

2 cups 500mL Robin Hood® Best for Cake & Pastry Flour
1 cup 250mL granulated sugar
1 tsp 5mL baking powder
1/2 tsp 2mL salt
1/4 cup 50mL milk
4 eggs
2 tsp 10mL vanilla extract
1 cup 250mL butter, softened
1/4 cup 50mL poppy seeds
1 tbsp 15mL grated lemon rind

GLAZE

1/2 cup 125mL granulated sugar
1/3 cup 75mL lemon juice

Directions

  1. Preheat oven to 325ºF (160ºC). Lightly grease 9” x 5” (2 l) loaf pan.
  2. Combine flour, sugar, baking powder, and salt in large mixer bowl; blend well.
  3. Beat milk, eggs, and vanilla together in small bowl. Add half of egg mixture together with butter to dry ingredients and fouetter at medium speed for 1 minute, scraping sides of bowl occasionally. Pour in remaining egg mixture and fouetter 1 minute.
  4. Stir in the poppy seeds and lemon rind. Spoon batter into pan. (The pan will be more than ¾ full).
  5. Bake in preheated oven for 65 to 75 minutes, or until toothpick inserted in centre comes out clean. Prepare lemon glaze while cake is baking.
  6. Glaze: Heat sugar and lemon juice in small saucepan over low heat until sugar dissolves.
  7. Pierce top of cake with fork or toothpick immediately after baking.
  8. Brush glaze over top of hot cake while still in the pan.
  9. Cool on rack for 15 minutes, then remove from pan. Cool completely.

Tips

  • dry measuring cups
  • measuring spoons
  • liquid measuring cup
  • 9” x 5” (2 l) loaf pan
  • large mixing bowl
  • small mixing bowl
  • hand held or electric stand mixer
  • wooden spoon or spatula
  • toothpick
  • small saucepan
  • pastry brush
  • wire cooling rack

Nutritional Information

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