Lemon Poppyseed Loaf

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1/2 cup butter, softened
1 cup granulated sugar
2 eggs
1.5 cups all purpose flour
3 tbsp poppy seeds
1 tbsp grated lemon rind
1 tsp baking powder
1/4 tsp salt
1/2 cup milk

Lemon syrup:
1/3 cup granulated sugar
1 tsp grated lemon rind
1/3 cup lemon juice

In large bowl, beat butter with sugar until light and fluffy; beat in eggs 1 at a time, beating well after each addition.
In separate bowl, whisk together flour, poppyseeds, lemon rind, baking powder and salt; stir into butter mixture alternately with milk, making 3 additions of flour mixture and 2 of milk. Spread in greast 8 x 4 inch loaf pan.
Bake in centre of 325 oven for 1 hour. Place on rack.
Syrup: In saucepan or microwavable measure, warm together sugar, lemon rind and juice until sugar dissolves. With skewer pierce hot loaf in 12 places right to bottom, pour lemon syrup over loaf.
Let loaf cool in pan for 30 minutes. Turn out onto rack and let cool completely. Wrap and let stand for 12 hours before slicing (!)

- From Canadian Living

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