Lemon Poppy-Seed Tea Bread

Name: Lemon Poppy-Seed Tea Bread
Ingredients: Tea Bread:; 1 1/2 cups sifted cake flour; 1 teaspoon baking powder; 1/4 teaspoon salt; 1/2 teaspoon vanilla extract; 1/2 cup milk; 8 tablespoons unsalted butter; 3/4 cup sugar; 1 tablespoon lemon zest; 2 large eggs; 1 1/2 tablespoons lemon juice; 2 tablespoons poppy seeds; Syrup:; 1/2 cup sugar; 1/4 cup lemon juice

15 ingredients

6 steps

Ingredients

Tea Bread:
1 1/2 cups sifted cake flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1/2 cup milk
8 tablespoons unsalted butter
3/4 cup sugar
1 tablespoon lemon zest
2 large eggs
1 1/2 tablespoons lemon juice
2 tablespoons poppy seeds
Syrup:
1/2 cup sugar
1/4 cup lemon juice

Directions

1

Make tea bread: Preheat oven to 350°F. Butter and flour a 9- by 5-inch loaf pan.
2

Stir together 1 1/2 cups sifted cake flour, 1 tsp. baking powder and 1/4 tsp. salt. Mix 1/2 tsp. vanilla extract with 1/2 cup milk.
3

Using electric mixer, cream 8 Tbsp. unsalted butter, 3/4 cup sugar and 1 Tbsp. lemon zest on medium-high speed until fluffy. Add 2 large eggs, one at a time, mixing well after each addition. Mix in dry ingredients alternately with milk, beginning and ending with flour mixture. Stir in 1 1/2 Tbsp. lemon juice and 2 Tbsp. poppy seeds.
4

Pour batter into pan and bake in center of oven until a tester inserted in center of loaf comes out clean, 50 minutes.
5

Make syrup: Mix 1/2 cup sugar and 1/4 cup lemon juice in a saucepan over low heat; stir until sugar dissolves.
6

Let loaf cool in pan on a wire rack for 10 minutes before turning loaf out onto rack. Poke holes in loaf and gradually spoon warm syrup over, adding more as syrup is absorbed. Cool completely.