My Dad and his lovely girlfriend treated me to a visit recently to celebrate my birthday last month. I am a bit late posting this recipe but certainly this loaf is worth waiting for. They stayed for a few days and the first day I prepared a vegetarian feast. Along with this bread, I made Nigerian Baked Beans, my famous Caesar Salad, baked potatoes served with sour cream and chives, and Jasmine rice with butter and fresh cracked black pepper. I like to cook and I love to treat my friends and family to my dishes. There is just no comparison between home-cooked meals and restaurant meals. When my family and friends are visiting or live in London, they are always invited to visit my vegetarian kitchen.Moist, with a tart lemon flavor and a hint of sweetness, this easy-to-prepare poppy seed loaf will go well with most meals, or can be enjoyed for brunch, lunch, or as a late night snack.Poppy Seed Loaf with Dried CranberriesRecipe by Lisa TurnerPublished on April 13, 2012Moist with a tart lemon flavor and a hint of sweetness, this easy-to-prepare poppy seed loaf goes well with all kinds of mealsPrint this recipeIngredients:1/4 cup poppy seeds3/4 cup whole milk1/2 cup unsalted butter, softened1/2 cup sugar2 large eggsjuice of 1/2 lemon2 cups spelt or unbleached white flour2 1/2 teaspoons baking powder1/2 teaspoon sea salt1/2 cup dried cranberries or cherriesInstructions:Combine the poppy seeds and milk in a small bowl and soak for 30 minutes.Preheat an oven to 350

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