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  • Jessica Larit

Lemon Poppyseed Loaf!


This Lemon Poppyseed Loaf is tender, moist, light, and bursting with lemon and poppyseeds! It is one of my favorite cakes and I love to serve it for brunch, with coffee, and for holidays. With Easter coming up this could be the perfect addition to your holiday table! Enjoy!


Ingredients:

-1/2 cup salted butter (room temperature)

-1 cup granulated sugar

-3 eggs

-3/4 cup sour cream

-3 tablespoons fresh squeezed lemon juice

-1 tablespoon lemon zest

-1/2 teaspoon lemon extract

-2 cups all purpose flour (to make GF substitute King Arthur Gluten Free Measure for Measure Flour)

-2 teaspoons baking powder

-2 tablespoons poppy seeds

~9x5 Loaf Pan~Click HERE

Glaze:

-1 cup powdered sugar

-2 tablespoons fresh squeezed lemon juice

Next Step:

-Preheat the oven to 350 F and line a 9x5 loaf pan with parchment paper.

-In a large bowl using a hand or stand mixer, blend the butter and sugar together.

-Then add in the 3 eggs and continue to mix.

-Next add in the sour cream, lemon juice, lemon zest, and lemon extract. Mix until combined. (Don't over mix)

-Then pour in the flour and baking powder. Mix until combined.

-Fold in the poppy seeds.

-Pour the batter into the loaf pan and bake for 53-56 minutes. Test with a knife to make sure it is cooked through.

-Then let the loaf cool completely.

-To make the glaze, mix together the powdered sugar and lemon juice with a hand mixer.

-Drizzle all over the loaf.

-Serve and ENJOY!!!

*For additional recipes please follow me on Instagram @a.sprinkle.of.sweet













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