Lemon-Poppy Seed Bread

Directions

In a small bowl, combine the poppy seeds and milk.

Let stand 1 hour to macerate and meld flavours.

Preheat oven to 325℉ (160℃).

Cream the butter and sugar in the work bowl of an electric mixer.

Add the eggs one at a time, beating well after each addition.

Combine the flour, baking powder, lemon zest, and salt in a small bowl.

Add the dry ingredients to the creamed mixture in three equal portions, alternating with the poppy seed milk.

Beat just until smooth.

Pour the batter into a greased 9-by-5-inch loaf pan and bake in cake tester inserted into the center of the loaf comes out clean, about 55 to 65 minutes.

Place the loaf in the pan on a cooling rack.

Meanwhile, to make the lemon syrup, combine the sugar and lemon juice in a small saucepan.

Place over low heat just until the sugar dissolves.

Set aside.

Pierce the hot loaf about a dozen times to the bottom with a bamboo skewer, toothpick, or metal cake tester.

Immediately pour over the hot lemon syrup.

Cool 30 minutes before turning out of the pan onto a rack to cool completely.

Wrap tightly in plastic wrap and let stand at room temperature overnight before serving.