Enjoy a slice of this delicious poppy seed lemon loaf with a cup of coffee or tea. We’ve always found that this cake makes a nice snack or dessert. It freezes well so make an extra one to have on hand in the freezer to serve when you have unexpected company.
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 Watkins baking powder
1 tablespoon poppy seeds
1/2 teaspoon salt
Peel of 1 lemon, grated or 1 teaspoon Watkins 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!