Lemon Poppy Seed Bread

Steps

1. 1

   Preheat the oven to 350°F (180 °C) (175°C (350 °F)) and line a 1 lb loaf pan with parchment paper or grease well. Set aside.

2. 2

   In a large bowl, combine the granulated sugar and lemon zest. Use your fingers to rub the sugar and the lemon zest together until fragrant. This will help the zest to release its oils and infuse the sugar with intense lemon flavor.

3. 3

   Add the vegetable oil to the lemon-infused sugar and mix well.

4. 4

   Add the vanilla extract and the eggs, one at a time, mixing well between each addition.

5. 5

   Add the sour cream, milk, and 2 tablespoons of lemon juice. Mix to combine.

6. 6

   Add the all purpose flour, almond flour, baking powder, baking soda, and salt. Mix until the batter is smooth and no lumps remain, being careful not to over mix.

7. 7

   Last, fold in the poppyseeds until evenly distributed.

8. 8

   Pour the batter into the prepared loaf pan and bake at 350°F (180 °C) for 45 minutes to 1 hour, or until a knife inserted into the middle comes out mostly clean.

   Start 45-minute timer
9. 9

   While the bread cools, prepare the lemon glaze. Combine the powdered sugar, 1 tablespoon lemon juice, milk or cream, a pinch of salt, and 1 teaspoon vanilla extract in a bowl and whisk together.

10. 10

    If the glaze seems too thick, add in an additional teaspoon of milk until it reaches a drip-able consistency.

11. 11

    Once the bread is cool, remove it from the pan and pour the glaze over the top, allowing it to drip down the sides. Sprinkle with additional poppyseeds if desired.

12. 12

    Let the glaze sit for a few minutes to set before slicing and enjoying.