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Recipe - Lemon Poppy Seed Loaf

Pastry Chef Keith Tran lets you in on his recipe for Lemon Poppy Seed Loaf which is part of the new Afternoon Tea menu beginning February 1st.

Makes: 1 loaf US  Metric
Butter
 1 cup
 250 ml
Sugar 1 cup 250 ml
Large Eggs 4
 4
Lemon Juice 1 tablespoon
 15 ml
Lemon Zest 1 teaspoon 5 m1
Vanilla
 1 teaspoon 5 ml
Flour (white)
 1 cup 250 ml
Baking powder
 1 teaspoon 5 ml
Poppy seeds
 1/3 cup 80 ml
Glaze
  
Lemon juice
 1/2 cup 125 ml
Sugar (white)
 1/3 cup 80 ml

 Method

Cream together the butter and sugar. Add eggs one at a time while continuing to mix ingredients. Add lemon juice, lemon zest and vanilla. Add flour, baking powder and poppy seeds and mix until combined.

Bake at 350F/175C for 35 – 40 minutes in greased loaf pan. Let cool 10 minutes, then turn out on to cooling rack.

To make glaze bring lemon juice and sugar to a slow boil, stirring constantly, until syrupy. Drizzle over top of loaf.