Lemon Poppy Seed Bread
Course:
Bread (sweet)
Ingredients
- 250 grams Plain Flour
- 4 teaspoons Poppy Seeds
- 1 teaspoon Baking Soda
- 1⁄2 teaspoons Baking Powder
- 1⁄4 teaspoons Salt
- 1 Egg
- 150 grams Sugar
- 80 millilitres Vegetable Oil
- 80 grams Sour Cream (or yogurt, room temp)
- 160 millilitres Milk (room temp)
- 45 millilitres Lemon Juice (2 lemons)
- 1 tablespoon Lemon Zest (2 lemons)
- Almonds
Steps
- Preheat the oven to 177°C conventional with the cast iron loaf pan inside.
- Whisk the flour, poppy seeds, baking soda, baking powder, and salt together in a large bowl.
- In a medium bowl, whisk the egg and granulated sugar together until combined.
- Into the medium bowl, whisk in the oil, sour cream, milk, lemon juice, and lemon zest.
- Pour the wet ingredients into the dry ingredients, then whisk to completely combine. Avoid over-mixing; a few small lumps are OK.
- Remove the loaf pan from the oven and oil it generously.
- Pour/spread the batter evenly into prepared loaf pan.
- Top with almonds, if desired.
- Bake the bread for 45 minutes.
- Poke the center of the bread with a toothpick. If it comes out clean, the bread is done. If not, check again in 5 minutes.
- Cool bread completely in the pan set on a wire cooling rack.
Source: https://sallysbakingaddiction.com/lemon-poppy-seed-bread/#tasty-recipes-94289