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    You are in: Home / Recipes / Lemon Poppy Seed Loaf With Lemon Syrup Recipe
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    Lemon Poppy Seed Loaf With Lemon Syrup

    Lemon Poppy Seed Loaf With Lemon Syrup. Photo by lilsweetie

    1/1 Photo of Lemon Poppy Seed Loaf With Lemon Syrup

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    15 mins

    1 hr

    Katzen's Note:

    Courtesy of Canadian Living's Dinner Club.

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    Ingredients:

    Serves: 12

    Yield:

    Loaf

    Units: US | Metric

    Lemon Poppy Seed Loaf

    Lemon Syrup

    Directions:

    1. 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. 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. 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. 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. 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. 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.

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    Ratings & Reviews:

    • on June 21, 2010

      55

      What a great tasting loaf ~ Really enjoyed the combo of lemon & poppy seed & was generous when measuring both seeds & zest! This is definitely a keeper recipe for me, & I'll be making it from time to time throughout the year! Thanks for sharing this great recipe! [Tagged & made in Please Review My Recipe]

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on May 16, 2010

      55

      I made these as muffins and baked at 350 deg. for 20 min. I will not use muffin liners next time as I lost most of the glaze to the bottom of the pan. Perhaps the loaf is the best solution. Loved them.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 11, 2009

      55

      As the previous reviewer stated and I second it....if you like lemon anything..you'll love this recipe. I made mine into 12 muffins instead of a loaf. Followed your recipe exactly as written including letting the syrup filled muffins sit for 1/2 hour b/f removing to a cooling rack. A really sweet/tart tasting goodie:-) Made to honor Kat in Veg-n-swap July '09.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)

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    Nutritional Facts for Lemon Poppy Seed Loaf With Lemon Syrup

    Serving Size: 1 (76 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 242.6
     
    Calories from Fat 89
    36%
    Total Fat 9.9 g
    15%
    Saturated Fat 5.4 g
    27%
    Cholesterol 52.7 mg
    17%
    Sodium 164.2 mg
    6%
    Total Carbohydrate 35.9 g
    11%
    Dietary Fiber 0.9 g
    3%
    Sugars 22.5 g
    90%
    Protein 3.5 g
    7%

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