Lemon Poppyseed Loaf

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. 
 
Ingredients

• 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

Preparation

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 Syrup: In 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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