¼cup(60 mL) whole or low-fat milk, room temperature
2Tablespoonspoppy seeds
2cups(250 g) all purpose flour
2teaspoonsbaking powder
½teaspoon salt
2Tablespoonsfresh lemon zest
3large eggs, room temperature
¾cup(150 g) granulated sugar
½cup(113 g or 1 stick) unsalted butter, melted and slightly cooled
2Tablespoonsfresh lemon juice
½teaspoonalmond extract (or vanilla extract)
½cup(120 g) sour cream, room temperature
Lemon Glaze
¼cup(30 g) confectioners' sugar
1-2Tablespoonsfresh lemon juice
Instructions
In a small bowl or measuring cup, whisk together milk and poppyseeds. Let mixture sit for 15 minutes.
Preheat oven to 350° F. Line an 8 1/2-inch by 4 1/2-inch pan with parchment paper and set aside.
In a medium bowl, whisk together flour, baking powder and salt. Set aside.
In a large bowl, combine sugar and lemon zest. Rub between fingers to make lemon sugar. Add eggs, melted butter, lemon juice and almond extract. Mix until combined. Add sour cream and milk poppyseed mixture. Whisk again until ingredients are thoroughly incorporated.
Add dry ingredients to wet ingredients. Stir with a silicone spatula until combined (avoid over mixing).
Pour batter into prepared loaf pan. Bake at 350° F for 45 to 50 minutes, or until a toothpick inserted in the center comes out with little to no crumbs. Allow bread to cool in the loaf pan for 10 minutes before removing it from the pan to cool completely. Shortly before serving, prepare the glaze.
Whisk together confectioners' sugar and lemon juice. Start with 1 tablespoon to achieve a thick icing consistency. If you'd like a thinner consistency, add another tablespoon of lemon juice. Pour icing over the top of the loaf, cut and serve.
Notes
Lemon juice: Use freshly squeezed lemon juice for the best flavor. I do not recommend store-bought or bottled juice.Almond extract: This flavor complements the lemon, but if you prefer you can use vanilla extract instead.Store in an airtight container at room temperature for up to 5 days.Freezing: Let bread cool completely and do not add the glaze. Wrap loaf in plastic wrap and place in a freezer safe bag (remove the air). Store in the freezer for up to 3 months. Defrost in the refrigerator before bringing to room temperature, adding the glaze and serving.Muffins: Preheat oven to 400 F. Line a 12-cup muffin tin with paper liners. Divide batter evenly among liners. Bake for 16 to 18 minutes or until a toothpick inserted in the center comes out clean. High altitude adjustments (Denver 5,280 ft): To make this recipe at high altitude, decrease baking powder by 1/2 teaspoon. Decrease sugar by 2 teaspoons. Add an extra teaspoon of milk.