Lemon & Poppy Seed Loaf2015-04-02
- Yield : 1 loaf
- Prep Time : 10m
- Cook Time : 60m
- Ready In : 1:10 h
- 125g butter, softened
- 250g sugar
- 2 eggs
- 375g plain flour
- 3 tablespoons poppy seeds
- 1 tablespoon lemon rind, grated
- 1 teaspoon baking powder
- 1⁄4 teaspoon fine salt
- 125ml milk
- Lemon Syrup:
- 75g sugar
- 1 teaspoon lemon zest, grated
- 75ml lemon juice
Preheat oven to 160°C.
In large bowl, cream the butter with the sugar until light and fluffy, beat in the eggs, one at a time, beating well after each addition.
In a separate bowl, whisk together the plain flour, poppy seeds, lemon rind, baking powder and fine salt.
Stir 1/3 of the our mixture into the butter mixture and then add half of the milk. Repeat with another 1/3 of the our mixture and the rest of the milk. Add the remaining 1/3 of our mixture.
Bake for 1 hour or until cake tester inserted in centre comes out clean. Place the pan on a rack to cool.
To make the Lemon Syrup, warm together the sugar, lemon rind and juice in a saucepan until sugar dissolves. With a skewer, pierce the hot loaf in 12 places right to bottom, pour the lemon syrup over loaf.
Let the loaf cool in the pan for 30 minutes, turn it out onto the rack and let it cool completely.