I’ve been making a lot of bread lately, and this recipe does not disappoint! It’s quick and easy to make and is the perfect balance of lemon to poppy seeds. Yum! Delicious any time of day – for breakfast, or with fruit and whipped cream for dessert. Inspired by a recipe from Yotam Ottolenghi.
1 c. sugar
1/2 c. sour cream
5 T. butter
1-1/2 T. poppy seeds
3 T. grated lemon zest (from 2 large lemons)
1-1/3 c. King Arthur gluten free measure-for-measure flour or all-purpose flour
1-1/4 tsp. baking powder
1/4 tsp. salt
Preheat oven to 325-degrees. Grease the loaf pan and set aside.
Place the eggs and sugar in your Kitchenaid mixer with the whisk attachment and whisk on medium-high speed for 2 minutes, until pale and frothy. Add the sour cream and whisk for 2 more minutes until combined.
Melt the butter in a small saucepan over low heat. Take off the heat and stir in the poppy seeds and lemon zest and set aside.
Sift the flour, baking powder and salt together into a bowl, and use a rubber spatula to fold this into the egg mixture before folding in the butter, poppy seeds, and lemon zest.
Spoon the mixture into the loaf pan. Place on a baking sheet and bake for 55 to 60 minutes, or until a skewer inserted into the center comes out clean. Do not open the oven door to check on the cake during the first 45 minutes of baking. Let rest for 10 minutes and turn out onto a rack to cool.