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1
In a small bowl, combine the poppy seeds and milk.
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2
Let stand 1 hour to macerate and meld flavours.
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3
Preheat oven to 325F (160C).
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4
Cream the butter and sugar in the work bowl of an electric mixer.
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5
Add the eggs one at a time, beating well after each addition.
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6
Combine the flour, baking powder, lemon zest, and salt in a small bowl.
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7
Add the dry ingredients to the creamed mixture in three equal portions, alternating with the poppy seed milk.
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8
Beat just until smooth.
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9
Pour the batter into a greased 9-by-5-inch loaf pan and bake in cake tester inserted into the centre of the loaf comes out clean, about 55 to 65 minutes.
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10
Place the loaf in the pan on a cooling rack.
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11
Meanwhile, to make the lemon syrup, combine the sugar and lemon juice in a small saucepan.
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12
Place over low heat just until the sugar dissolves.
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13
Set aside.
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14
Pierce the hot loaf about a dozen times to the bottom with a bamboo skewer, toothpick, or metal cake tester.
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15
Immediately pour over the hot lemon syrup.
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16
Cool 30 minutes before turning out of the pan onto a rack to cool completely.
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17
Wrap tightly in plastic wrap and let stand at room temperature overnight before serving.
