Lemon Poppy Seed Bread

Cindy Minney

By
@nothinlikesweets

This is a wonderful quick bread to put together for breakfast or dessert. This turns out wonderful as muffins, just adjust the cooking time.

Rating:
★★★★★ 2 votes
Comments:
Serves:
8
Prep:
15 Min
Cook:
40 Min
Method:
Bake

Ingredients

1 c
all purpose flour
1/2 c
whole wheat flour, if you don't have this just use all-purpose
2/3 c
sugar
2 tsp
poppy seeds
1/2 tsp
baking soda
2
zest from both lemons
2/3 c
sour cream
1/3 c
butter
1
egg
1
egg yolk
1/2 tsp
vanilla
2
lemons, juice, divided
1/4 c
sugar

Step-By-Step

1In a large bowl, combine flour, sugar, poppy seeds, baking soda and the zest from two lemons. (reserve lemons for the juice)
2In a smaller bowl combine sour cream, butter, eggs, vanilla, and juice from 1 of your lemons, reserving the other for the glaze.
3Add your wet ingredients to your dry ingredients, stir just till combined. Pour mixture into loaf pan.
4Preheat oven to 350 degrees, spray a 5"X9" loaf pan with cooking spray (I use the one with flour already in it), or you may use a muffin pan. Cook for 40 minutes, or until golden brown and toothpick comes out clean.
5Allow to cool for about 10 minutes, while you prepare the glaze.
6Glaze: Squeeze juice from other lemon into a glass measuring cup and add equal parts sugar. (I got about 1/4C from my lemon, so I added 1/4C sugar to it) Place in microwave and heat till sugar is dissolved.
7Using a skewer, poke holes in bread and ladel glaze over the top of the bread to soak down into holes. Allow to cool completely on wire rack.

About this Recipe

Course/Dish: Muffins, Sweet Breads
Main Ingredient: Flour
Regional Style: American
Other Tag: Quick & Easy