Glazed Lemon Poppy Seed Loaf

Instructions

1. 1

   Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan. In a bowl, rub 2 tablespoons fresh lemon zest into 1 cup granulated sugar with your fingers for about 2 minutes until the sugar is fragrant and pale yellow — this helps bloom the lemon oils.

2. 2

   In a large mixing bowl, beat ½ cup unsalted butter (at room temperature) into the lemon sugar until light and fluffy, about 3 minutes. Add 2 large eggs one at a time, mixing well after each addition, then add 1 teaspoon vanilla extract and 3 tablespoons fresh lemon juice.

3. 3

   In another bowl, whisk together 1½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon salt, and 2 tablespoons poppy seeds. Fold this dry mixture into the butter mixture, alternating with ½ cup sour cream in two additions until just combined.

4. 4

   Pour the batter into the prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.

5. 5

   Cool the loaf in the pan for 10 minutes, then turn it out onto a wire rack. While the loaf is still warm, whisk together 1 cup powdered sugar with 3 tablespoons fresh lemon juice to create a thick but pourable glaze; pour it over the loaf and let it drip down the sides. Allow the loaf to cool completely before slicing.