Lemon Poppy Seed Loaf

Ingredients:

  • 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

ICING

  • 1 cup icing sugar
  • 6 tsp. lemon juice

Method:

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.

ENJOY!

MD.

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