Sunday, November 27, 2011

Lemon Poppy Seed Bread

Lemon Poppy Seed Bread
**Adapted from a Brown Eyed Baker recipe
  • 1 cup of granulated Sugar
  • Zest of one lemon
  • 2 cups of All-Purpose Flour
  • 2 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • 1/4 tsp Salt
  • 3/4 cup Sour cream
  • Juice of one Lemon
  • 2 eggs
  • 1 tsp Vanilla extract
  • 1/2 cup of unsalted Butter, softened
  • 2 tablespoons Poppy seeds
Preheat the oven to 400 degrees. Coat 2 loaf pans with cooking spray.
Rub the sugar with the lemon zest together in a bowl with your fingertips until the sugar is moist and the lemon fragrance strong. Mix the flour, baking powder, baking soda, and salt together until well combined.
Beat the sour cream, lemon juice, eggs, vanilla extract, softened butter, and lemon sugar together in a bowl with a mixer until creamy and smooth. Slowly combine the flour mixture with the sour cream mixture. Add the poppy seeds and mix well.
Disperse the batter evenly between two loaf pans. Place into the oven and cook for approx. 20-25 minutes. Allow the pans to cool on a rack before slicing & serving. We topped ours with a simple glaze (recipe below) Enjoy.
Lemon Glaze
Juice of 1 lemon
2 cups Confection sugar-Sifted
1 teaspoon rum or Vanilla
Mix ingredients together with a whisk. Drizzle over lemon-poppy seed cake once cooled.

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