Get ready to savor a sweet slice of cake with more than a hint of lemony tang and a yummy drizzly syrup to go over top. As March winds blow and we wait impatiently for the first signs of spring, when we’re in need of a bit of comfort, nothing beats a light lemon loaf (or lemon cake) à la Grandma’s best and a piping hot cup of tea, as the perfect afternoon treat!
Preheat the oven to 350°F. Grease and flour a loaf pan; set aside. Squeeze out enough lemon juice to measure ½ cup. To make the syrup, stir together all but 1 teaspoon of lemon juice and sugar in a small bowl until dissolved. Set syrup aside.To make the loaf, sift together the flour, baking powder and salt in a medium bowl; set aside. Using an electric mixer, beat together the butter, sugar and lemon zest in a large bowl until the mixture is light and fluffy. Beat in the eggs, one at a time. Slowly add the flour mixture, alternating with milk, until combined. Stir in the poppy seeds and reserved 1 teaspoon lemon juice. Pour batter into prepared pan and bake in preheated oven for 50 to 60 minutes, or until a toothpick inserted in the centre of the loaf comes out clean. Let cool on a wire rack. Serve loaf in slices drizzled with lemon syrup and topped with a handful of fresh blueberries!