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1
Preheat oven to 350 degrees.
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2
In a medium bowl, lightly combine the milk, eggs and vanilla.
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3
In a large mixing bowl, preferably with the whisk beater, combine the flour, sugar, baking powder, salt, lemon zest and poppy seeds.
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4
Mix on low speed for 30 seconds to blend.
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5
Add the butter and half the egg mixture.
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6
Mix on low speed until the dry ingredients are moistened.
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7
Increase to medium speed (high speed if using a hand held mixer) and beat for 1 minute to aerate and develop the cake's structure.
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8
Scrape down the sides of the bowl.
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9
Gradually add the remaining egg mixture in 2 batches, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure.
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10
Scrape down the sides.
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11
Scrape the batter into the prepared pan and smooth the surface with a spatula.
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12
The batter will be almost a 1/2-inch from the top of the 4-cup loaf pan.
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13
Bake 55 to 65 minutes at 350 degrees (35 to 45 minutes in a fluted tube pan) or until a wooden toothpick inserted in the center comes out clean.
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14
Be sure to use a wooden toothpick to test for doneness.
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15
(The cake will spring back when pressed lightly in the center even before it is done.
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16
If the cake is under baked, it will have tough, gummy spots instead of a fine, tender crumb.)
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17
Cover loosely with buttered foil after 30 minutes to prevent over browning.
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18
The cake should start to shrink from the sides of the pan only after removal from the oven.
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19
To get an attractive split down the middle of the crust, wait until the natural split is about to develop (about 20 minutes) and then with a lightly greased sharp knife or single-edged razor blade make a shallow mark about 6 inches long down the middle of the cake.
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20
This must be done quickly so that the oven door does not remain open very long or the cake will fall.
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21
When the cake splits, it will open along the mark.
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22
Shortly before the cake is done, prepare the Lemon Syrup: In a small pan over medium heat, stir the sugar and lemon juice until dissolved.
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23
As soon as the cake comes out of the oven, place the pan on a rack, poke the cake all over with a wire tester and brush it with 1/2 the syrup.
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24
Cool in the pan for 10 minutes.
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25
Loosen the sides with a spatula and invert onto a greased wire rack.
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26
Poke the bottom of the cake with a wire tester, brush it with some syrup and reinvert onto a greased wire rack.
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27
Brush the sides with the remaining syrup and allow to cool before wrapping airtight.
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28
Store 24 hours before eating to give the syrup a chance to distribute evenly.
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29
Slice with a thin sharp knife into thin slices.
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30
Serve with Fresh Blueberry Glaze and lightly whipped cream.
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31
Rinse the berries and allow them to dry thoroughly on paper towels.
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32
Place the berries in a bowl.
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33
In a medium saucepan, stir together the arrowroot and sugar.
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34
Stir in the water and lemon juice and heat, stirring constantly, until the mixture is clear and thickened.
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35
With arrowroot this will happen before the boil.
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36
Remove the pan from the heat and add the blueberries all at once, tossing until coated with the glaze.
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37
The berries will turn a bright blue.
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38
Empty the berries into a colander or strainer to drain away any excess glaze not clinging to berries.
