- 1 1/2 cup sugar
- 2 tbsp. finely grated lemon rind
- 1 cup softened butter\4 eggs
- 1/4 cup lemon juice
- 2 cups flour
- 2 tbsp. poppy seeds
- 3/4 tsp. baking powder
- 1/2 tsp. salt
- 1/4 tsp. baking soda
- 1/2 cup sour cream
- 1 cup icing sugar
- 6 tsp. lemon juice
In a large bowl and using fingers, rub sugar with lemon rind until fragrant. Beat in butter until light. Beat in eggs, one at a time, beating well after each. Beat in lemon juice.
in a separate bowl, whisk together flour, poppy seeds, baking powder, salt and baking soda. Stir the dry ingredients into butter mixture alternating with sour cream, making 3 additions of dry ingredients, and 2 of sour cream (add a little of this, then that, then this…. etc).
Scrape the mixture into a buttered 9×5 inch (2 litre) loaf pan or 8 greased and floured mini bundt pans or mini loaf pans.
Bake in 325°F (160°C) oven until cake tester comes out clean, about 1 hour & 20 minutes for loaf pan, or 30 minutes for bundt mini’s. Let cool on a rack.
In a small bowl, stir icing sugar and lemon juice until smooth, drizzle on loaf.
Instead of drizzling the icing mixture on top, you could also just sprinkle dry icing sugar instead.