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Makes
Makes: 1 loaf (12 slices)
Level
very easy
Prep Time
10
Total Time
70

Ingredients

½ cup
unsalted butter, room temperature
125 mL
1 cup + 3 tbsp
sugar, divided
250 mL + 45 mL
3
eggs
5 tsp
finely grated lemon zest, divided
25 mL
1 ¾ cups
all-purpose flour
425 mL
3 tbsp
poppy seeds
45 mL
1 tsp
baking powder
5 mL
½ tsp
salt
2 mL
⅓ cup
milk
75 mL
3 tbsp
lemon juice
45 mL

Method

Step 1
Beat butter with 1 cup (250 mL) sugar. Beat in eggs, one at a time. Beat in 4 tsp (20 mL) lemon zest.
Step 2
In separate bowl, whisk flour with poppy seeds, baking powder and salt.
Step 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.
Step 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.
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Nutritional Facts Per Serving

Nutrition Description:
Per serving (1 slice):
Calories:
250
Fat:
10 g
Saturated Fat:
5 g
Carbs:
35 g
Sugar:
21 g
Protein:
4 g
Cholesterol:
65 mg
Fiber:
1 g
Sodium:
150 mg