GLAZED LEMON POPPYSEED LOAF

MAKES 10 SERVINGS HANDS-ON TIME 20 MINUTES TOTAL TIME 2¾ HOURS

2 cups all-purpose flour

3 tbsp poppyseeds (approx) 2 tsp baking powder

½ tsp salt

1½ cups granulated sugar

2 tbsp lemon zest (approx) ¾ cup unsalted butter, softened 4 eggs

¼ cup lemon juice

½ cup 2% milk

Glaze

1 cup icing sugar, sifted 2 tbsp + 1 tsp lemon juice

Preheat oven to 350°F. Mist 9- x 5-inch loaf pan with cooking spray; line with parchment paper, leaving overhang on longest sides.

In bowl, whisk together flour, poppyseeds, baking powder and salt. In large bowl, rub sugar with lemon zest until fragrant; using electric mixer, beat in butter on medium speed until fluffy, about 3 minutes. Beat eggs into sugar mixture, 1 at a time; beat in lemon juice. Reduce speed to low; beat in flour mixture, alternating with milk, making 2 additions of flour mixture and 1 of milk.

Scrape batter into prepared pan, smoothing top. Bake until cake tester inserted in centre comes out clean, about 70 minutes, covering with foil if browning too quickly.

Let cool in pan on rack for 10 minutes. Invert onto rack; peel off parchment paper. Invert again. Let cool completely.

Glaze

In bowl, whisk icing sugar with lemon juice until smooth and consistency of molasses. Add water ¼ tsp at a time to thin if needed. Drizzle over top of loaf; immediately sprinkle with more poppyseeds and lemon zest, if desired. Let stand until set.

PER SERVING about 344 cal, 6 g pro, 8 g total fat (4 g sat. fat), 62 g carb (1 g dietary fibre, 41 g sugar), 87 mg chol, 197 mg sodium, 95 mg potassium. % RDI: 7% calcium, 13% iron, 9% vit A, 8% vit C, 34% folate.