I am definitely my mother’s child. My mom, in fact all of her family, is a huge lemon fiend. When she was pregnant with me, she used to go through a case or more of lemons each week. She would just eat them like oranges. The idea makes my eyes water. WHEW! That is quite the sour tolerance she has.
Where I come in is with the desserts. I will almost always choose the lemon flavor something over the strawberry or chocolate. It’s just how I am.
When I was a kid, I always asked for the lemon poppyseed muffins over the blueberry or chocolate. Most other kids were on the verge of fist fights over the available chocolate muffins. Not me! I was quite content in my little corner with my lemon poppyseed. YUM!
Not much has changed, I still love a good lemon poppyseed pastry. I’ve never heard of a lemon poppyseed loaf, but it only makes sense since lemon loaves exist. Perfect anytime, but I’m definitely getting the summer vibes off this one!
Check out this awesome recipe on the next page! You won’t be disappointed!
I love these slightly sweet breads for breakfast or a late morning snack. They’re just wonderful. I find the lemon poppyseed loaf or muffins go quite well with my green tea. If you’re a coffee drinker, I’ve heard they’re great with that too!
Thanks to Jaclyn at Cooking Classy for this FABULOUS recipe!
- 1 2/3 cups all-purpose flour
- 2 Tbsp poppy seeds
- 1 tsp baking powder
- 1/8 tsp baking soda
- 1/2 tsp salt
- 1 cup granulated sugar
- 2 Tbsp lemon zest (from about 3 lemons)
- 1/2 cup unsalted butter, at room temperature
- 3 large eggs, at room temperature
- 1/2 tsp vanilla extract
- 1/4 cup + 2 Tbsp sour cream
- 1/4 cup milk
- 2 Tbsp fresh lemon juiceLemon Glaze
- 1/4 cup granulated sugar
- 3 Tbsp fresh lemon juice
- Preheat oven to 350 degrees. Butter and flour an 8 by 4-inch baking dish, set aside.
- In a mixing bowl whisk together flour, poppy seeds, baking powder, baking soda and salt for 20 seconds, set aside. Add sugar and lemon zest to the the bowl of an electric stand mixer fitted with the paddle attachment. Rub lemon zest with sugar using your fingertips, until the mixture becomes moist and pale yellow. Add butter to sugar mixture and whip on medium speed until pale and fluffy (if not using a paddle attachment that constantly scrapes bowl while mixing, then occasionally throughout entire mixing process, stop mixer and scrape down sides and bottom of bowl). Mix in eggs one at a time, adding in vanilla with last egg.
- In (microwave safe) liquid measuring cup used to measure milk, whisk together the milk with sour cream. Heat mixture in microwave just until no longer cold (you basically want room temp here, without having to leave this dairy out to reach room temp).
- Working in three separate batches, beginning and ending with flour mixture, add 1/3 of the flour mixture (to the butter/sugar mixture) alternating with 1/2 of the milk mixture and 1 Tbsp lemon juice (each time), and mixing just until combined after each addition. Bake in preheated oven 45 – 55 minutes, tenting with foil at 40 minutes (don’t let foil touch loaf), until toothpick inserted into center comes out clean (or with a few small crumbs). Remove from oven and allow to cool 5 minutes in loaf pan (and no longer than 8 minutes or it won’t be as porous and absorb the lemon glaze as well), then invert loaf onto a wire rack and brush top with the lemon glaze (it will take several coats but use it all. Give it a second between coats to absorb as needed). Let loaf cool on wire rackl (I also recommend covering it with a extra large bowl if you have one to seal in some of the moisture), then cut into slices. Store in an airtight container.
- For the lemon glaze:
- Combine lemon juice and sugar in a bowl and heat in microwave on HIGH power (or over stove top on small saucepan, med-high heat) and heat in 15 second intervals, whisking between intervals until sugar has dissolve and mixture is hot.
For more fabulous recipes and great food photos visit the original source at: Cooking Classy