Lemon Poppy Seed Loaf With Lemon Syrup

Courtesy of canadian living's dinner club.

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 loaf pan.

Bake in centre of 325 f 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 sugar and lemon rind and juice until sugar dissolves.

With skewer , pierce hot loaf right to bottom in 12 places.

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.

Makes 1 loaf , 12 slices.

Make-ahead.

butter, granulated sugar, eggs, all-purpose flour, poppy seeds, lemon rind, baking powder, salt, milk, lemon juice