Light and zesty lemon poppy seed bread can be made with sparkling sugar for an easy quick bread breakfast treat or you can prep a simple vanilla glaze for drizzling over the top for a stunning presentation.
PREP TIME 15 minutesminutes
COOK TIME 55 minutesminutes
TOTAL TIME 1 hourhour10 minutesminutes
YIELD 8servings
Ingredients
1/2cupsour cream
3tbsppoppy seeds
1tbspgrated lemon zest
2tbspfresh lemon juice
8tbsp(1 stick) buttersoftened
1 1/2cupsugar
3eggs
2tspvanilla extract
1 1/3cupsall-purpose flour
1/4tspbaking soda
Vanilla Glaze (Optional)
1cuppowdered sugar
2tbspmilk
1/2tspvanilla extract
Scant pinch of kosher salt
Instructions
Preheat the oven to 350°F. Grease a 9x5-inch loaf pan with softened butter and dust with 1 tablespoon of flour, set aside.
Stir together the sour cream, poppy seeds, lemon zest and lemon juice in a small bowl.
Add the softened butter and sugar to a large mixing bowl. Beat them together with a hand mixer on medium-high speed until well incorporated.
Add the eggs, one at a time, beating until just combined between each one. Beat in the vanilla.
Add just half of the prepared sour cream mixture and beat it in.
Add the flour and baking soda, beat them in just until well blended.
Finish with the remaining portion of sour cream and mix until just blended.
Pour the batter into the prepared baking pan and bake for 55 minutes or until a toothpick comes out clean. Let the bread cool for 10 minutes in the baking pan and then transfer to a wire rack to cool.
To make the vanilla glaze, add the powdered sugar to a small bowl and whisk in the milk and vanilla extract with a fork until smooth. Add the pinch of salt and whisk again. Pour very slowly over the bread to form a pretty drizzled top.