Lemon Poppy Seed Bread

Have you ever gone to Costco and bought those their lemon poppy seed muffins? And by muffins I mean cakes, because those things are enormous. However, they are delicious. So I went online to try and make something equally delicious myself since, in my books, lemon in anything = instant perfection. I’ve made this recipe at least 10 times, and even taken it to my boss’ house (and that obviously requires perfection). Here’s what you’ll need:Image

Get started by mixing the wet ingredients. Image

Then the dry. Image

Mix the two while adding in the milk. Image

And bake.Image

Then make the syrup. On the site, they tell you to make way too much. Here’s how much I make:Image

Poke some holes in the bread then pour on the syrup. Leave it covered with plastic wrap overnight. Then enjoy 🙂 Image

See, simple and tasty, all at once! Hope you have a wonderful week!

–       S

Recipe from http://www.canadianliving.com/food/lemon_poppy_seed_loaf.php


1/2 cup (125 mL) butter, softened

1 cup (250 mL) granulated sugar

2 eggs

1-1/2 cups (375 mL) all-purpose flour

3 tbsp (45 mL) poppy seeds

1 tbsp (15 mL) grated lemon rind

1 tsp (5 mL) baking powder

1/4 tsp (1 mL) salt

1/2 cup (125 mL) milk

Lemon Syrup:

1/3 cup (75 mL) granulated sugar

1 tsp (5 mL) grated lemon rind

1/3 cup (75 mL) lemon juice


  1. In large bowl, beat butter with sugar until light and fluffy; beat in eggs, 1 at a time, beating well after each addition.
  2. In separate bowl, whisk together flour, poppy seeds, lemon rind, baking powder and salt
  3. Stir into butter mixture alternately with milk, making 3 additions of flour mixture and 2 of milk.
  4. Spread in greased 8- x 4-inch (1.5 L) loaf pan.
  5. Bake in centre of 325°F (160°C) oven for 1 hour or until cake tester inserted in centre comes out clean. Place pan on rack.

Lemon Syrup

  1. In saucepan or microwaveable measure, warm together sugar and lemon rind and juice until sugar dissolves.
  2. With skewer, pierce hot loaf in 12 places right to bottom; pour lemon syrup over loaf.
  3. Let loaf cool in pan for 30 minutes; turn out onto rack and let cool completely.
  4. Wrap and let stand for 12 hours before slicing.

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