Lemon Poppy Seed Bread
The first
vegan cake I learned to make was a lemon poppy seed cake many years ago, I love
the crunch of poppy seeds added to each bite and the refreshing taste.
Ingredients
- 1/2 tsp salt
- 2 Tbsp poppy seeds
- 1/8 tsp baking soda
- 1 cup granulated sugar
- 1/2 tsp vanilla extract
- 1/4 cup milk
- 1 1/2 tsp baking powder
- 1/2 cup unsalted butter , at room temperature
- 1/4 cup + 2 Tbsp sour cream
- 2 Tbsp lemon zest (from about 3 lemons)
- 2 Tbsp fresh lemon juice
- 1 2/3 cups all-purpose flour
- 3 large eggs , at room temperature
Lemon Glaze
- 3 Tbsp fresh lemon juice
- 1/4 cup granulated sugar
Instructions
First, preheat
the oven to 350 degrees. Butter and flour an 8 x 4 inch baking dish, set aside.
Then, in a
mixing bowl, whisk together the flour, poppy seeds, baking powder, baking soda
and salt for 20 seconds, set aside.
Add the
sugar and lemon zest to the bowl of an electric mixer fitted with the paddle.
Rub the lemon zest with sugar with your fingertips until the mixture becomes
moist and pale yellow.
Add the
butter to the sugar mixture and whisk on medium speed until it is pale and
fluffy. Mix the eggs one by one, adding the vanilla with the last egg.
In a liquid
measuring cup (microwave safe) used to measure milk, whisk the milk with sour
cream. Heat the mixture in the microwave until it is no longer cold (around
room temperature).
Work in
three separate batches, starting and ending with the flour mixture, add 1/3 of
the flour mixture (to the butter / sugar mixture) alternating with 1/2 of the
milk mixture and 1 tablespoon of juice lemon (each time), and mixing until
combined after each addition.
Bake in
preheated oven for 45 to 55 minutes, cover with aluminum foil for 40 minutes
(do not let the aluminum foil touch the bread), until a toothpick inserted in
the center comes out clean ( or with a few crumbs).
Remove from
the oven and let cool for 5 minutes in a bread pan, then invert the bread on a
wire rack.
Combine
lemon juice and sugar in a bowl and heat in the microwave on HIGH and heat at
15 second intervals, whisking between intervals until the sugar dissolves and
the mixture is hot.
Brush the
top of the bread with the lemon frosting (it will take several layers but use
everything. Give it a second between layers to absorb if necessary).
Let the
bread cool on a wire rack (I also recommend covering it with a very large bowl
if you have one to seal off some of the moisture), then cut into slices. keep
in a tightly closed case.
Happy
Cooking Time.
