Home Bread-Bakers v109.n037.1

Lemon Poppy Seed Bread with Lemon Syrup

Sun, 20 Sep 2009 14:07:52 +0000 (UTC)
For Edgar Rush:

Lemon Poppy Seed Bread with Lemon Syrup

3 large eggs
1 1/2 teaspoon pure vanilla extract
1/4 cup milk
1 1/2 cups all-purpose flour, sifted
3/4 cup granulated white sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon grated lemon zest (outer yellow skin of the lemon)
3 tablespoons poppy seeds
13 tablespoons unsalted butter, softened

Lemon Syrup:

1/4 cup fresh lemon juice
1/3 cup granulated white sugar

Preheat oven to 350 degrees F (180 degrees C) and place the oven rack 
in the center of the oven.  Butter and flour (or spray with a non 
stick vegetable/flour spray) the bottom and sides of a loaf pan (8 x 
4 x 2 1/2 inch (20 x 10 x 7 cm)).  Line the bottom of the pan with 
parchment paper and butter and flour the paper.  Set aside.

In a separate bowl, whisk together the eggs, vanilla extract, and 
milk. Set aside.

In the bowl of your electric mixer, or with a hand mixer, beat the 
flour, sugar, baking powder, salt, lemon zest, and poppy seeds until 
combined.  Add the softened butter and half the egg mixture and mix 
on low speed until moistened.  Increase the speed to medium and beat 
for about one minute.  This aerates and develops the cake's 
structure.  Scrape down the sides of the bowl and add the remaining 
egg mixture in two batches, beating about 30 seconds after each 
addition.  This will strengthen the structure of the batter.

Scrape the batter into the prepared pan and bake for about 55 to 65 
minutes, or until the bread is golden brown and a toothpick inserted 
in the center comes out clean.  You may have to cover the bread with 
buttered foilafter about 30 minutes if you find the bread over browning.

Meanwhile, in a small saucepan, bring the sugar and lemon juice to a 
boil, stirring until the sugar dissolves.

When the bread is done, remove from oven and place on a wire 
rack.  Pierce the hot loaf all over with a wooden skewer or toothpick 
and then brush the top of the loaf with about half the hot lemon 
syrup.  Cool the loaf in the pan for about 10 minutes then invert 
onto a greased wire rack.  Brush the remaining syrup onto the bottom 
and the sides of the loaf.

Reinvert the bread so it is right side up and then cool the bread 
completely before wrapping. Store at least overnight before serving 
to allow the lemon syrup to distribute throughout the loaf.

Yield: 1 loaf

Source: Rose Levy Beranbaum's 'Cake Bible'

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