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!
-1/2 cup salted butter (room temperature)
-1 cup granulated sugar
-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
-1 cup powdered sugar
-2 tablespoons fresh squeezed lemon juice
-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!!!
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