Lemon Poppy-Seed Tea Bread

1. 1

   Make tea bread: Preheat oven to 350u00b0F. Butter and flour a 9- by 5-inch loaf pan.

2. 2

   Stir together 1 1/2 cups sifted cake flour, 1 tsp. baking powder and 1/4 tsp. salt. Mix 1/2 tsp. vanilla extract with 1/2 cup milk.

3. 3

   Using electric mixer, cream 8 Tbsp. unsalted butter, 3/4 cup sugar and 1 Tbsp. lemon zest on medium-high speed until fluffy. Add 2 large eggs, one at a time, mixing well after each addition. Mix in dry ingredients alternately with milk, beginning and ending with flour mixture. Stir in 1 1/2 Tbsp. lemon juice and 2 Tbsp. poppy seeds.

4. 4

   Pour batter into pan and bake in center of oven until a tester inserted in center of loaf comes out clean, 50 minutes.

5. 5

   Make syrup: Mix 1/2 cup sugar and 1/4 cup lemon juice in a saucepan over low heat; stir until sugar dissolves.

6. 6

   Let loaf cool in pan on a wire rack for 10 minutes before turning loaf out onto rack. Poke holes in loaf and gradually spoon warm syrup over, adding more as syrup is absorbed. Cool completely.

* Per serving · 4 servings · Values may vary.

No additional tips available.