• Preparation Time 20 minutes
  • Baking Time 60 minutes
  • Makes 1 loaf
  • Freezing Excellent
  • Lemon Poppy Seed Loaf
    Lemon Poppy Seed Loaf

Ready.
Set.
Make.

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Ingredients

  • 2 cups Robin Hood® Best for Cake & Pastry Flour
  • 1 cup granulated sugar
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/4 cup milk
  • 4 eggs
  • 2 tsp vanilla extract
  • 1 cup butter, softened
  • 1/4 cup poppy seeds
  • 1 tbsp grated lemon rind
  • GLAZE
  • 1/2 cup granulated sugar
  • 1/3 cup lemon juice

Serving Size: 1 loaf

Next

Directions

Serving Size: 1 loaf

  • Combine flour, sugar, baking powder, and salt in large mixer bowl; blend well.
  • 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.
  • Stir in the poppy seeds and lemon rind. Spoon batter into pan. (The pan will be more than ¾ full).
  • 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.
  • Glaze: Heat sugar and lemon juice in small saucepan over low heat until sugar dissolves.
  • Pierce top of cake with fork or toothpick immediately after baking.
  • Brush glaze over top of hot cake while still in the pan.
  • Cool on rack for 15 minutes, then remove from pan. Cool completely.
  • Preheat oven to 325ºF (160ºC). Lightly grease 9” x 5” (2 l) loaf pan.
Finish

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