Zutaten für Lemon Poppy Seed Loaf With Lemon Syrup
- 1 cup (2 sticks) unsalted butter, softened
- Granulated Sugar
- 4 large eggs
- All Purpose Flour
- ¼ cup poppy seeds
- Zest of 2 large lemons
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup milk
- Lemon Juice
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Zubereitung von Lemon Poppy Seed Loaf With Lemon Syrup
- Preheat oven to 325°F (160°C). Grease and flour an 8x4-inch loaf pan.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This should take about 3-5 minutes with an electric mixer.
- Beat in the eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together the flour, poppy seeds, lemon zest, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
- Pour the batter into the prepared loaf pan and spread evenly.
- Bake for 60-75 minutes, or until a wooden skewer inserted into the center comes out clean.
- While the loaf is baking, prepare the lemon syrup: In a small saucepan, combine ¼ cup sugar, lemon zest, and lemon juice. Heat over low heat, stirring until the sugar dissolves completely.
- Remove the loaf from the oven and let it cool in the pan for 10 minutes.
- Using a skewer or toothpick, prick the warm loaf all over.
- Pour the lemon syrup evenly over the warm loaf.
- Let the loaf cool in the pan for an additional 20 minutes.
- Carefully remove the loaf from the pan and let it cool completely on a wire rack.
- Once completely cool, wrap the loaf tightly in plastic wrap and let it stand at room temperature for at least 12 hours before slicing. This allows the flavors to meld and the loaf to become even more moist.
- Slice and serve. Makes 12 slices.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
90g
Fat
27g
Carbs
11g
