What We Really Eat: Lemon Poppy Seed Loaf

There’s something about the fresh smell of grated lemon peel that is irresistible! Having indulged a few times in Tim Hortons Timbits when the weather was rather miserable last month, I collected my thoughts (and recipes) and decided to find a healthier alternative. (Not that I’m ever sorry to support Tim Hortons – a long-standing, charity-oriented and friendly Canadian business!)

On the page, many recipes simply look like . . . nothing. I try to remember how good they taste, and take the time to make them, but sometimes it’s hard to muster up the necessary enthusiasm – but forget all that when it comes to the following recipe! It’s Delicious! Scrumdiddlyuptious! Wonderscumpy! And not too fattening either. 🙂

Here it is, full of Real Fresh Lemon and Nutritious Poppy Seeds – which contain iron, zinc, calcium and phosphorous, to help you develop healthy bones and muscles and a strong immune system!

 

Lemon Poppy Seed Loaf

½ cup butter, softened

¾ cup sugar

grated rind of one large lemon

½ the juice of the same large lemon

2 eggs

1 ½ cups flour

1 ½ teaspoons baking powder

½ cup milk

Preheat oven to 350°F. Grease a loaf pan. Cream together the butter, sugar and grated lemon rind (the recipe says ‘until fluffy’, whatever that means! I simply ‘blend well’.) Add eggs and beat them in thoroughly. Mix the baking powder into the flour and add them to the other mixture. Stir well. Add milk. Blend once again. Add ½ lemon of juice and blend thoroughly. Finally, add the poppy seeds and stir them in until they are dispersed evenly throughout the batter. Pour into pan and bake 55-58 minutes, or until a knife inserted in the centre comes out clean.

Topping

1/8 cup sugar

the other half of the lemon of juice

Combine ingredients in a small pot and heat on low until the sugar has dissolved. Poke holes in the top of the loaf  (while it is still in the pan) and pour the ‘sauce’ evenly over the surface. Let the loaf cool in the pan, then slice and serve. Yum!

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