LEMON POPPY SEED LOAF

By jarren

Ingredients

• For syrup:
• 1 to 2 large Meyer lemons
• 1/2 cup granulated sugar
• For loaf:
• 1 1/4 cups flour
• 1 tsp baking powder
• 1/4 tsp salt
• 6 1/2 tbsp unsalted butter, softened
• 1 cup sugar
• 1 tsp fresh lemon zest
• 2 large eggs
• 1/2 cup whole milk
• 1 tsp poppy seeds
• Fresh blueberries

Preparation

Step 1

Preheat oven to 350F. Grease and flour a loaf pan; set aside.

Squeeze out enough lemon juice to measure 1/2 cup. To make the syrup, stir together all but 1 tsp of lemon juice and sugar in a small bowl until dissolved. Set syrup aside.

To make the loaf, stir together the flour, baking powder and salt in a medium bowl; set aside.

Using an electric mixer, beat together the butter, sugar and lemon zest in a large bowl until the mixture is light and fluffy. Beat in the eggs, one at a time. Slowly add the flour mixture, alternating with milk, until combined. Stir in the poppy seeds and reserved 1 tsp lemon juice.

Pour batter into prepared pan and bake in preheated oven for 50 to 60 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Let cool on a wire rack.

Serve loaf in slices drizzled with lemon syrup and topped with fresh blueberries.