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.


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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

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1In a large bowl, combine flour, sugar, poppy seeds, baking soda and the zest from two lemons. (reserve lemons for the juice)

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2In a smaller bowl combine sour cream, butter, eggs, vanilla, and juice from 1 of your lemons, reserving the other for the glaze.

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3Add your wet ingredients to your dry ingredients, stir just till combined. Pour mixture into loaf pan.

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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.

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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