Lemon Poppy Seed Loaf With Lemon Syrup Recipe

Name: Lemon Poppy Seed Loaf With Lemon Syrup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Lemon Poppy Seed Loaf; 1/2 cup butter, softened; 1 cup granulated sugar; 2 eggs; 1 1/2 cups all-purpose flour; 3 tablespoons poppy seeds; 1 tablespoon grated lemon rind; 1 teaspoon baking powder; 1/4 teaspoon salt; 1/2 cup milk; Lemon Syrup; 1/3 cup granulated sugar; 1 teaspoon lemon rind, grated; 1/3 cup lemon juice

Servings: persons

Lemon Poppy Seed Loaf
1/2 cup butter, softened
1 cup granulated sugar
2 eggs
1 1/2 cups all-purpose flour
3 tablespoons poppy seeds
1 tablespoon grated lemon rind
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
Lemon Syrup
1/3 cup granulated sugar
1 teaspoon lemon rind, grated
1/3 cup lemon juice

1
In large bowl, beat butter with sugar until light and fluffy; beat in eggs, 1 at a time, beating well after each addition.
2
In separate bowl, whisk together flour, poppy seeds, lemon rind, baking powder and salt; stir into butter mixture alternately with milk, making 3 additions of flour mixture and 2 of milk. Spread in greased 8- x 4-inch (1.5 L) loaf pan.
3
Bake in centre of 325 F oven for 1 hour or until cake tester inserted in centre comes out clean. Place pan on rack.
4
Lemon Syrup: In saucepan or microwaveable measure, warm sugar and lemon rind and juice until sugar dissolves. With skewer, pierce hot loaf right to bottom in 12 places; pour lemon syrup over loaf.
5
Let loaf cool in pan for 30 minutes; turn out onto rack and let cool completely. Wrap and let stand for 12 hours before slicing. Makes 1 loaf, 12 slices.
6
Make-Ahead Tip: Store at room temperature for up to 2 days or overwrap with heavy-duty foil and freeze for up to 1 month.

724

kcal

Calories

Fat

106

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Lemon Poppy Seed Loaf, 1/2 cup butter, softened, 1 cup granulated sugar, 2 eggs, and more.

Yes, Lemon Poppy Seed Loaf With Lemon Syrup falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lemon Poppy Seed Loaf With Lemon Syrup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions