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Dishes for Mom Preheat oven to 350° F. Divide batter among four buttered and floured loaf pans, each 5 3⁄4 x 3 ¼ x 2-inches. Bake breads in the middle of oven for 45 minutes, or until a test pick comes out clean when inserted in the center of each loaf. To prepare the syrup: Combine lemon juice and the sugar in a small sauce pan. Bring the mixture to a boil, stirring until the sugar is dissolved. Reduce heat and keep the syrup warm.
Lemon Poppy Seed Bread by Loren Shaum
This is a sweet, moist bread that’s a treat any time — it’s even excellent as a dessert. And, of course, it’s a great accompaniment to any spring brunch to make the moms in our world feel a little extra special.
For the bread: 2 2⁄3 cup all-purpose flour, plus more for dusting 1 ½ teaspoons double-acting baking powder 1 teaspoon salt ¼ cup poppy seeds 2 sticks (1 cup) unsalted butter, softened 1 ¼ cups sugar 1 tablespoon, plus 1 teaspoon freshly grated lemon zest 1 ½ teaspoon vanilla 3 large eggs 1⁄3 cup milk Butter for greasing
For the syrup: ½ cup fresh lemon juice ½ cup sugar
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LakeLife Magazine June 2020
Garnish: Powdered sugar and lemon zest
Directions: In a large bowl, sift together the flour, baking powder and salt. Stir in the poppy seeds. In another large bowl, cream butter and sugar with an electric mixer. Then, beat-in the zest and vanilla. Add eggs one at a time, and finally the milk. Continue beating the mixture until it is well combined, then add the flour mixture and beat batter until it is just combined.
When the breads are done, immediately poke the tops of each loaf all over with a skewer. Brush each loaf with some of the syrup. Allow the breads to cool slightly in the pans so they can easily be removed. Set loaves on their sides on a wire rack placed on top of a baking sheet. Poke all sides all over with the skewer. Brush the breads with remaining syrup and let them cool, right side up, then brush tops again with syrup. Garnish with lemon zest and gently press into loaf top. When completely cool, sprinkle powdered sugar over, slice and serve. If not serving immediately, reserve the powdered sugar, wrap in both plastic wrap and foil, and allow them to stand overnight. The breads keep well and can be chilled for a week or frozen for a month. Just before serving, dust the top of each loaf with powdered sugar, slice and serve. MAKES FOUR SMALL LOAVES
