Lemon-Poppy Seed Bread

Directions

1. 1
   In a small bowl, combine the poppy seeds and milk.
2. 2
   Let stand 1 hour to macerate and meld flavours.
3. 3
   Preheat oven to 325F (160C).
4. 4
   Cream the butter and sugar in the work bowl of an electric mixer.
5. 5
   Add the eggs one at a time, beating well after each addition.
6. 6
   Combine the flour, baking powder, lemon zest, and salt in a small bowl.
7. 7
   Add the dry ingredients to the creamed mixture in three equal portions, alternating with the poppy seed milk.
8. 8
   Beat just until smooth.
9. 9
   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.
10. 10
    Place the loaf in the pan on a cooling rack.
11. 11
    Meanwhile, to make the lemon syrup, combine the sugar and lemon juice in a small saucepan.
12. 12
    Place over low heat just until the sugar dissolves.
13. 13
    Set aside.
14. 14
    Pierce the hot loaf about a dozen times to the bottom with a bamboo skewer, toothpick, or metal cake tester.
15. 15
    Immediately pour over the hot lemon syrup.
16. 16
    Cool 30 minutes before turning out of the pan onto a rack to cool completely.
17. 17
    Wrap tightly in plastic wrap and let stand at room temperature overnight before serving.