lemon poppy seed bread

How To Make lemon poppy seed bread

• 1

  Preheat to 350 degrees. Grease a 9×5 inch loaf pan well.
• 2

  Whisk together the flour, poppy seeds, baking powder, baking soda, and salt in a large bowl. In a separate medium bowl whisk together the sugar, eggs, vegetable oil, sour cream, milk, lemon juice, and lemon zest. Add the liquid ingredients to the dry ingredients and stir just until combined.
• 3

  Bake 50-55 minutes or until a toothpick inserted in the center comes out clean with just a few moist crumbs. Let the loaf cool for 10-15 minutes before inverting the loaf on to a cooling rack.
• 4

  In a bowl whisk together the powdered sugar and lemon juice. You can drizzle this over the loaf when it is warm to create a glaze or when it is fully cooled for more of an icing finish.
• 5

  NOTES Grease the loaf pan well. I usually spray the bottom of the pan with Baker’s Joy and grease the sides with butter. This loaf is more inclined to stick so grease it well. Warm the eggs and sour cream to room temperature. Fresh lemon juice and lemon zest are a must with this recipe. They are the stars of this bread. Mix the batter with a spoon and only until is incorporated. Do not overmix as this can cause the bread to be tough or bake unevenly. Let the loaf cool before slicing so the pieces cut easily without falling apart or crumbling. Store leftovers in a large zipper seal bag on the counter for up to 3 days or the refrigerator for up to 5 days. Double wrap in freezer zipper bags and freeze for up to 3 months. Defrost in the refrigerator overnight.
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