I love lemon and poppy seeds together…pancakes, muffins, scones, bread…it’s just a great pair.
I hope you try it…it’s delicious. Jake said it’s better than the lemon pound cake from Costco haha. So yeah, it’s pretty good. 😉
1 2/3 cup of all-purpose flour
2 tbsp poppy seeds
1 tsp baking powder
1/2 tsp salt
1 cup granulated sugar
2 tbsp lemon zest
1/2 cup unsalted butter (room temperature)
3 large eggs (room temperature)
1/2 tsp vanilla extract
1/4 cup + 2 Tbsp sour cream
1/4 cup milk
2 tbsp lemon juice
3 Tbsp lemon juice
1/4 cup granulated sugar
2:::In a mixing bowl combine flour, poppy seeds, baking powder and salt. Set this mixture aside.
3:::Next add lemon zest and sugar to a separate bowl, combine using your fingers, and until sugar is yellow and moist. Add butter to this sugar mixture until pale and fluffy. (I used spatula, but paddle attachment on mixer would work great.) Mix in eggs one at a time, finally add in the vanilla after the last egg.
4::: In a third bowl, whisk together the milk and sour cream. Then warm it in the microwave until room temperature and no longer cold.
5::: Next, I poured half of my dry mix into a separate bowl (yes a lot of bowls being used…let’s hope you have a dishwasher ;)). Then pour half of your yellow sugar mixture into your starter dry mix, along with half of the milk mixture and 1 tbsp of lemon juice. Then repeat with the second halves along with the second tbsp of lemon juice. Basically, slowly combining all mixtures along with the lemon juice.
6::: Butter and flour a 4 x 8 inch bread pan, pour in your batter and cook for 45 minutes, then create an aluminum “tent” (not touching bread) and cook for another 10 minutes or until your toothpick comes out clean.
Once out of the oven, cool for 5 minutes then pour on the glaze:
7:::Combing lemon juice and sugar and heat in microwave until sugar is fully dissolved. Brush the glaze on layer by layer, letting it soak in.
After another few minutes, remove from pan and let cool on a wire rack. When storing, put into a closed container to keep in the moisture.
Recipe Source : Cooking Classy