Lemon Poppyseed Bread Source: Jenna's Journey Recipes (JennaBlogs.com) adapted from Epicurious Makes 1 loaf
1.5 cups all purpose flour 1 teaspoons baking powder 3 Tablespoons poppyseeds 1/4 teaspoon salt 3/4 cup white sugar 3 large eggs 2 teaspoons vanilla 1/4 cup milk 1/4 cup sour cream 1.5 sticks unsalted butter at room temp Zest of 2 large lemons (about 3 Tablespoons) 1 Tablespoon fresh lemon juice
For the sauce1/4 cup fresh lemon juice 1/3 cup sugar
To make a sweeter sauce, use 2 Tablespoons lemon juice, 2 Tablespoons water & 1/4 cup sugar Directions:
Preheat oven to 350 degrees. Spray a 8*4*2.5" bread pan well or coat with butter and flour. You can also line the bottom of the pan with parchment, if desired.
In a bowl, mix together flour, salt, powder and poppyseeds with a whisk, removing any lumps in the flour. Set aside.
In your mixer, cream together butter and sugar. Add in vanilla, milk, zest, juice & sour cream. Combine well. Add in eggs, one at a time, mixing well in between each addition. Next, add in your dry ingredients slowly.
Pour batter into pan and bake about 45 minutes or until done. When your bread has about 5 minutes to go, pour your sauce ingredients into a small sauce pan and bring to a boil. Whisk constantly until the sugar is dissolved.
Remove bread from the oven, and out of the pan onto a wire rack. Poke holes in it using a toothpick. Use a pastry brush to saturate the bread with the lemon sauce.