Description
A moist and tangy lemon poppy seed bread with a sweet glaze.
Ingredients
Scale
For the Crust:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon poppy seeds
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
- In a bowl, whisk together flour, baking soda, baking powder, salt, and poppy seeds.
- In a separate bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time.
- Mix in sour cream, lemon juice, and lemon zest.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Pour batter into the prepared loaf pan and bake for 45-50 minutes, or until a toothpick inserted comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
You can customize the seasonings to taste.