This delicious glazed lemon poppy seed loaf is so moist and simple to make. This loaf is extra moist owing to the use of sour cream instead of milk, while the poppy seeds and lemon zest add texture and crunch.
Course: Breakfast, Dessert, Snack
Servings: 19x5 loaf
For the lemon poppy seed loaf:
188grams all-purpose flour (bleached)(1 ½ cup)
1/2 teaspoon salt
1/4 teaspoonbaking powder
1/4teaspoon baking soda
91gramssour cream (14% milk fat)(6 tablespoons)
2tablespoons fresh lemon juice
1/2teaspoon pure vanilla extract
113gramsunsalted butter (at room temperature)(½ cup )
200gramsgranulated white sugar(1 cup )
2large eggs, at room temperature(about 100 grams)
5gramslemon zestaround 3 lemons
120grams icing sugar, sifted(1 cup)
4teaspoonsfresh lemon juice
2tablespoonheavy cream (35% cream)
2teaspoonunsalted butter, melted
Preheat the oven to 350 F | 175 C (see Note 1). Grease a 9 x 5 loaf pan with butter or non-stick cooking spray. Lightly flour the pans, tapping out any excess. Set aside.
To make the lemon poppy seed loaf:
In a medium bowl, whisk together the flour, salt, baking powder, and baking soda. In a separate small bowl, stir together the sour cream, lemon juice, and vanilla.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition. Beat in the lemon zest and poppy seeds. Stop the mixer and scrape down the sides of the bowl.
With the mixer on medium speed, alternate adding the flour mixture in 3 additions and the sour cream mixture in 2 additions, beginning and ending with the flour mixture. Blend after each addition until just combined. Stop to scrape the sides of the bowl, then mix for another 20 seconds. Pour the batter into the loaf pan and then smooth the tops.
Bake the loaf for 30-35 minutes or until a toothpick inserted into the center comes out clean. For even baking, rotate the pan front to back halfway through. Transfer the pan to a wire rack and allow to cool completely before removing from the pan.
To make the lemon glaze:
Whisk together all the ingredients in a small bowl until perfectly smooth. Spread the glaze on the top of the cooled lemon poppy seed loaf and allow to sit for about 20 minutes to set.
(Note 1) First time I made this I used a dark colored loaf pan and there was too much browning on the sides and at the bottom. A darker pan absorbs and retains more heat, causing the exterior of the cake to brown (or burn) before the inside is done. If using dark colored pans, reduce oven temperature by 25 degrees and check about 5-10 minutes earlier for doneness.(Note 2) Storage: Store in an airtight container for up to 1 week.