Lemon-Poppy Seed Bread - milk

Method

• In a small bowl, combine the poppy seeds and milk.
• Let stand 1 hour to macerate and meld flavours.
• Preheat oven to 325F (160C).
• 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 centre 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.