The secret to this loaf is the yummy glaze that you pour over it immediately after taking it out from the oven.  It's a great recipe to impress your family on a rainy day, as it uses ingredients most of us have on hand.  I had leftover poppy seeds after making Ham & Cheese Sliders on Boxing Day, but you could omit them altogether if you just add an extra tablespoon of flour to your measurements.  

Here is the recipe as it appeared in Canadian Living.  I followed it faithfully up until they told me to wait 12 hours before eating it.  See above photo to understand why that wasn't about to happen. 
  • 1/2 cup (125 mL) butter, softened
  • 1 cup (250 mL) sugar
  • 2 eggs
  • 1-1/2 cups (375 mL) all-purpose flour
  • 3 tbsp (45 mL) poppy seeds
  • 1 tbsp (15 mL) grated lemon rind
  • 1 tsp (5 mL) baking powder
  • 1/4 tsp (1 mL) salt
  • 1/2 cup (125 mL) milk
Lemon Syrup:
  • 1/3 cup (75 mL) sugar
  • 1 tsp (5 mL) grated lemon rind
  • 1/3 cup (75 mL) lemon juice

In large bowl, beat butter with sugar until light and fluffy; beat in eggs, 1 at a time, beating well after each addition.

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.

Bake in centre of 325°F (160°C) oven for 1 hour or until cake tester inserted in centre comes out clean. Place pan on rack. 

Lemon SyrupIn saucepan or microwaveable measure, warm together sugar and lemon rind and juice until sugar dissolves. With skewer, pierce hot loaf in 12 places right to bottom; pour lemon syrup over loaf. 

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. (Make-ahead: Store at room temperature for up to 2 days or overwrap with heavy-duty foil and freeze for up to 2 weeks.)
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8/1/2012 11:25:51 am

I pinned it!

8/1/2012 11:35:02 pm

I repinned your pin!!!

9/1/2012 01:12:06 am

You guys are the best!

9/1/2012 01:37:16 am

looks super yum! I'm missing your cooking Tara :(

9/1/2012 05:59:55 am

Yummmmmmmmy. I can not wait to try this maybe tonight or tomorrow for sure ! I'll let you know how it goes when I get a chance to get back on here. The picture looks so tasty. Please hurry up and come home to Canada, so you can start cooking for all of us again. Much love. Happy baking lady xo

9/1/2012 09:19:52 am

I had to make the loaf tonight :) I had everything and after looking at the picture I couldn't wait. Hailie and I copied, pasted and printed the receipe :) . Bob and I ATE it. It didn't look quit as tasty as your's but it is on my make again list. Aswell as shair with friends. Cheers.

27/5/2012 07:01:08 am

Tara - please, please, please, do the thing you made in Paris - the pastry, créme fraîche, cheese and asparagus - especially a picture of the scoring - I'm still mystified.
That was such a great time, and I'm so glad you could come. Give Aaron a big thank you kiss from me (okay, not that big...).

27/5/2012 07:51:18 am

I think I can twist Aaron's arm into letting me make it again, and this time I'll take pictures. Thank YOU for the best holiday of my life. I still can't get over how beautiful it was.


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