Lemon Poppy Seed Loaf

By shauna

Ingredients

• For Syrup:
• 1-2 Lg. Lemons
• 1/2 C. Granulated Sugar
• For Loaf:
• 11/4 C. All-Purpose Flour
• 1 tsp. Baking Powder
• 1/4 tsp. Salt
• 61/2 Tbsp. Unsalted Butter, softened
• 1 C. Granulated Sugar
• 1 tsp. Fresh Lemon Zest
• 2 Lg. Organic Eggs
• 1/2 C. Whole Milk
• 1 tsp. Poppy Seeds
• 1 Pkg. Blueberries For Serving

Preparation

Step 1

Preheat oven to 350. Grease & flour a loaf pan; set aside. Squeeze out enough lemon juice to measure 1/2 C. To make the syrup, stir together all but 1 tsp. of lemon juice & sugar in a sm. bowl, till dissolved. Set syrup aside. To make the loaf, sift together the flour, baking powder & salt in a med. bowl; set aside. Using an electric mixer, beat together the butter, sugar & lemon zest in a lg. bowl till the mixture is light & fluffy. Beat in the eggs, one at a time. Slowly add the flour mixture, alternating with the milk, till combined. Stir in the poppy seeds & reserved 1 tsp. lemon juice. Pour batter into prepared pan & bake in preheated oven for 50-60 min, or till a toothpick inserted in the centre of the loaf comes out clean. Let cool on a wire rack. Serve loaf in slices drizzled with lemon syrup & topped with a handful of blueberries.
*The lemon poppy seed loaf can be wrapped & stored in an airtight container for four days, or wrapped in foil & frozen for up to one month.