I think sweet breads like this lemon loaf or a banana bread is a great snack, don’t you? They’re easy to throw together, you don’t have to mess with a bunch of waiting around like you do for cookies. One pan in the oven...done. Around here this kind of thing doesn’t last too long. Lunches, snacks, okay...even breakfast. This lemon loaf is really good. Refreshing and light and it doesn’t feel like you’ve eaten something super heavy. It’s yummy!
Lemon Poppy Seed Loaf
1 2/3 cups flour
2 tablespoons poppy seeds
1 teaspoon baking powder
1/8 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
2 tablespoons lemon zest
1/2 cup butter ~ room temperature
1/2 teaspoon vanilla
1/3 cup sour cream
1/4 cup milk
2 tablespoons lemon juice
Preheat oven to 350 degrees. Spray a 8x4 inch loaf pan with cooking spray. Line bottom of pan with parchment paper.
In a medium bowl, whisk together the flour, poppy seeds, baking powder, baking soda and salt. Set aside.
In a large mixing bowl, combine the sugar, lemon zest and butter and mix until fluffy. Add eggs, one at a time then add vanilla and lemon juice.
In a large measuring cup, stir to combine the milk and sour cream.
Beginning and ending with flour mixture, alternate adding the dry and wet ingredients to the lemon sugar mixture until just combined.
Pour batter into the prepared pan.
Bake for 45 - 50 minutes until done or toothpick inserted comes out clean.
Cool in pan 5 minutes then brush top with lemon glaze. (Recipe follows)
Remove from pan. Slice and enjoy.
For the glaze:
1/4 cup sugar
3 tablespoons lemon juice
Combine ingredients in a microwave safe measuring cup and heat until sugar has dissolved and mixture is hot.