Lemon Poppy Seed Loaf

​Are you looking for a delightful treat to enjoy with your morning coffee or as a dessert after dinner? Look no further than this mouthwatering Lemon Poppy Seed Loaf recipe! The combination of zesty lemon and crunchy poppy seeds makes this loaf a perfect balance of flavors and textures.
This easy-to-follow recipe will guide you through the process of creating a moist and flavorful loaf that is sure to become a favorite in your household. Whether you're a seasoned baker or a novice in the kitchen, this recipe is perfect for anyone looking to impress with minimal effort.
So why wait? Grab your baking essentials and get ready to fill your home with the irresistible aroma of freshly baked Lemon Poppy Seed Loaf. Your taste buds will thank you!

Lemon Poppy Seed Loaf
Ingredients for the cake:
1/2 cup butter
1 cup sugar
2 eggs, lightly beaten
1/2 teaspoon Watkins All-Natural Pure Lemon Extract
1 1/2 cups flour, sifted
1 teaspoon baking powder
1 tablespoon poppy seeds
1/2 teaspoon salt
Peel of 1 lemon, grated or 1 teaspoon dried lemon peel
1/2 cup milk
Watkins Cooking Spray

Ingredients for the glaze:
1/2 cup sugar
Juice of 1 lemon
Directions: Preheat the oven to 350 °F. In a mixing bowl, cream together butter and sugar. Add eggs and lemon extract and beat until mixture is fluffy. Combine dry ingredients in a separate bowl. Add to the creamed mixture, one third of the dry ingredients alternating with half the milk. Pour batter into a 9x5x2 inch loaf pan that has been sprayed with cooking spray and bake for about 50 to 55 minutes.
Let the cake cool slightly before removing to wire rack to cool completely.
Glaze: In a small saucepan, heat the juice of one lemon and the 1/2 cup of sugar on low heat until sugar has dissolved. Pour the mixture over the warm lemon loaf and leave to cool.
Tips from the kitchen: Don’t worry if the top of your loaf cracks, all loaves do that as they rise and bake.
This loaf tastes better the next day!

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