Lemon Poppy Seed Loaf

Lemon poppy seed loaf is one of my favorite things to grab from Tims or Starbucks as a snack. I love it so much that I thought I’d try and make it myself! It’s surprisingly easy and perfect for when you have some extra lemons lying around.

Ingredients:

Loaf

• 1 3/4 cups all-purpose flour

• 1 tbs poppy seeds

• 2 tsp baking powder

• 1/2 cup margarine, softened

• 1 cup sugar

• Finely grated zest of 3 lemons

• 3 eggs

• 1/2 cup lemon juice

• 1/4 cup milk

Glaze

• 1/2 cup icing sugar

• 1 tbs lemon juice

Method:

1. With the rack in the middle position, preheat the oven to 350°F. Butter a 4 x 10-inch loaf pan. Line the pan with parchment paper, letting it hang over the long sides.

2. In a bowl, whisk together the flour, poppy seeds, and baking powder. 

3. In another bowl, cream the butter, sugar, and zest with an electric mixer. Add the eggs and beat until smooth. Stir in the dry ingredients alternately with the lemon juice and milk. Smooth the batter into the prepared pan.

4. Bake for 50-55 minutes or until a toothpick inserted into the centre of the cake comes out clean. Let cool completely on a wire rack before unmoulding.

5. Meanwhile, in a bowl, whisk together the icing sugar and lemon juice until smooth.

6. Drizzle the glaze over the loaf.