|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 16g||21%|
|Saturated Fat 4g||21%|
|Total Carbohydrate 59g||22%|
|Dietary Fiber 1g||5%|
|Total Sugars 34g|
|Vitamin C 2mg||12%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Every slice of this decadent lemon poppy seed is moist and delicious. The perfect combination of eggs, oil and sour cream make for a perfectly moist crumb. The bread is taken to the next level by incorporating lemon flavor three ways. Through freshly grated lemon zest, freshly squeezed lemon juice, and then a dash of lemon extract. As a crowning glory, this bread is then topped with a lemon flavored glaze that is drizzled over the cooled loft.
2 cups all purpose flour
2 tablespoons poppy seeds
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup granulated sugar
1 large egg
2/3 cup whole milk
1/3 cup sour cream
1/3 cup vegetable oil
1 tablespoon lemon zest
3 tablespoons lemon juice
1 teaspoon lemon extract
1 cup powdered sugar
2 tablespoons unsalted butter
2 tablespoons lemon juice
Gather the ingredients.
Preheat oven to 350 F. Spray a 9x5 inch loaf pan with nonstick cooking spray. Set aside.
In a large bowl combine the flour, poppy seeds, baking soda, baking powder, and salt.
In a separate large bowl, whisk together the sugar and egg until combined.
Add the milk, sour cream, oil, lemon zest, lemon juice, and lemon extract. Whisk to combine.
Add the wet ingredients to the dry ingredients and stir to just combine. Do not overmix.
Pour the batter into the prepared loaf pan and bake for 50 to 60 minutes.
The bread is done with a skewer inserted in the center of the loaf comes out clean. Cool in the pan for 10 minutes.
Then, turn the bread out of the pan and cool completely on a wire rack before topping with the lemon drizzle.
In a medium bowl, combine the powdered sugar, melted butter, and lemon juice. Stir until you achieve the desired drizzling consistency, adding additional lemon juice, if necessary.
Drizzle the glaze over the cooled loaf and allow to set before slicing and serving.
This recipe can be made without poppy seeds, if desired. You can also substitute black sesame seeds for the poppy seeds.
Instead of lemon juice and lemon zest, try other citrus such as lime or orange.
You will need to purchase 2 medium lemons for this recipe. 1 lemon should yield enough zest to measure 1 tablespoon for the bread. When you juice both lemons you will have enough juice for both the bread and the glaze.
Cover and store leftover plain or glazed bread at room temperature for 2 days or in the refrigerator for up to 1 week.
This bread can also be tightly wrapped and frozen for up to 3 months. Allow to thaw overnight in the refrigerator and bring to room temperature before serving.