|
Preheat oven to
350 degrees F (180 degrees C) and place the oven rack in the center of the
oven. Butter
and flour (or spray with a non stick vegetable/flour spray) the bottom and sides
of a loaf pan (8 x 4 x 2 1/2 inch) (20 x 10 x 7 cm). Line the bottom of the
pan with parchment paper and butter and flour the paper. Set aside.
In a separate bowl, whisk
together the eggs, vanilla extract, and milk. Set aside.
In the bowl of your electric mixer,
or with a hand mixer, beat the flour, sugar, baking powder, salt, lemon zest,
and poppy seeds until combined. Add the softened butter and half the egg mixture
and mix on low speed until moistened. Increase the speed to medium and beat for
about one minute. This aerates and develops the cake's structure. Scrape down
the sides of the bowl and add the remaining egg mixture in two batches, beating
about 30 seconds after each addition. This will strengthen the structure of the
batter.
Scrape the batter into the prepared pan and bake for about 55 to 65
minutes, or until the bread is golden brown and a toothpick inserted in the
center comes out clean. You may have to cover the bread with buttered foil after
about 30 minutes if you find the bread over browning.
Meanwhile, in a
small saucepan, bring the sugar and
lemon juice to a boil, stirring until the sugar dissolves.
When the bread is
done, remove from oven and place on a wire rack. Pierce the hot loaf all over with a wooden skewer or
toothpick and then brush the top of the loaf with about half the hot lemon syrup. Cool the
loaf in the pan for about 10 minutes then invert onto a greased wire rack. Brush
the remaining syrup onto the bottom and the sides of the loaf. Reinvert the
bread so it is right side up and then cool the bread completely before wrapping.
Store at least overnight before serving to allow the lemon syrup to distribute
throughout the loaf.
Makes 1
loaf.
|
