Lemon Poppy Seed Loaf
Ingredients
The loaf
-
½
cup
unsalted butter at room temperature
-
¾
cup
granulated sugar
-
3
large
eggs at room temperature
-
⅓
cup
fresh lemon juice
-
2
teaspoons
lemon zest
-
1 ½
teaspoons
pure vanilla extract
-
2
tablespoons
poppy seeds (optional)
-
1 ¾
cups
all-purpose flour
-
2
teaspoons
baking powder
-
1
teaspoon
sea salt
-
1
cup
full-fat sour cream at room temperature
The lemon glaze
-
2
cups
powdered sugar
-
3
tablespoons
fresh lemon juice
Instructions
- Preheat the oven to 350°F and line a 9x5 loaf pan with parchment paper.
- In a stand mixer, beat the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating after each addition.
- Mix in the lemon juice, zest, vanilla extract, and poppy seeds.
- In another bowl, whisk together the flour, baking powder, and salt.
- Add the dry ingredients to the wet mixture, alternating with the sour cream, and mix until just combined.
- Pour the batter into the prepared loaf pan and bake for 1 hour or until a toothpick comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the glaze, sift the powdered sugar and whisk it with lemon juice until smooth.
- Spoon the glaze over the cooled loaf and let it stand for about 30 minutes before slicing.
Nutrition Facts (estimated)
Servings
12
Calories
326
Total fat
13g
Total carbohydrates
49g
Total protein
4g
Sodium
278mg
Cholesterol
73mg
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