Lemon Poppy Seed Loaf

"This buttery loaf has a crunchy lemon taste - thanks to the poppy seeds and grated lemon rind that are stirred into the batter just before you bake it. After baking, pierce with the top with a topthpick, then brush with sweet lemon glaze - Delicious!!"
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Ready In:
1 loaf




  • Preheat oven to 325°F Lightly grease 9x5-inch loaf pan.
  • Combine flour, sugar, baking powder, and salt in mixer bowl; blend well.,.
  • Beat milk, eggs, and vanilla together in small bowl. Add half of egg mixture together with butter to dry ingredients and beat at medium speed for 1 minute, scraping sides of bowl occasionally. Pour in remaining egg mixture and beat 1 minute.
  • Stir in the poppy seeds and lemon rind. Spoon batter into pan. (the pan will be more than 3/4 full).
  • Bake at 325F for 65-75 minutes or until toothpick inserted in center comes out clean. Prepare lemon glaze while cake is baking.
  • GLAZE: Heat sugar and lemon juice in small saucepan over low heat until sugar dissolves.
  • Pierce top of cake with fork or toothpick immediately after baking.
  • Brush glaze over hot cake while still in the pan.
  • Cool in rack for 15 minutes, then remove form pan, Cool completely.

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