Lemon Poppy Seed Bread

Ingredients

• 1 cup granulated sugar (infused with lemon zest)
• 2 tbsp lemon zest (zest of 2 lemons)
• 0.5 cup vegetable oil (can substitute with melted butter)
• 2 eggs (room temperature)
• 1 tsp vanilla extract (for the batter)
• 2 tbsp lemon juice (for the batter)
• 0.25 cup sour cream
• 0.25 cup milk (for the batter)
• 1.25 cup all purpose flour
• 0.5 cup almond flour (packed)
• 0.5 tsp salt (for the batter)
• 1 tsp baking powder
• 0.5 tsp baking soda
• 2 tbsp poppyseeds (plus extra for garnish)
• 1 cup powdered sugar (for the glaze)
• 1 tbsp lemon juice (for the glaze)
• 1 tbsp milk or cream (for the glaze)
• salt (pinch, for the glaze)
• 1 tsp vanilla extract (for the glaze)

Steps

1. 1

   Preheat the oven to 350°F (175°C) 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 for 45 minutes to 1 hour, or until a knife inserted into the middle comes out mostly clean.

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.

Notes

Almond flour is the secret ingredient for a soft and tender crumb; if you don't have it, you can substitute with oat flour or more all-purpose flour. You can also add 1 cup of fresh blueberries or raspberries to the batter for a fruity variation. If you don't have milk, you can substitute it with additional sour cream.

Nutrition per serving

• dessert
• snack
• breakfast
• lemon
• poppy seed
• quick bread
• baked
• citrus