LEMON LOAF WITH PANSY
AND POPPY SEADS
(8 Servings)

Many cakes are well suited with our syrups and jellies. Let your imagination go and create your own signature desserts !

• ½ cup vegetable shortening
• 1 cup sugar
• 2 eggs
• 1 lemon zest
• 1 ½ cup flour, sifted
• ½ tsp. salt
• 1 tsp. baking powder
• 1 tbsp. Poppy seeds
• ½ cup milk
• ¼ cup Pansy and Lemon Jelly

PREPARATION

In a mixer, whip the vegetable shortening to a smooth consistency. Gradually add sugar, Pansy and Lemon Jelly, .and eggs to the vegetable shortening. Continue whipping until mixture is light and fluffy. Once mixture is light and fluffy gently fold in lemon zest. Now in separate bowl, mix together the flour, salt and baking powder. Add milk, eggs and remaining ingredients, and mix until thoroughly combined. Pour the mixture into a greased pan 8 ½ x 4 ½ x 2 ½ and bake in the oven for approximately 60 minutes at 350º F. Remove from oven and allow to cool to room temperature. Glaze the loaf with the Pansy and Lemon Jelly prior to serving.