Ingredients
1⅔cupsall-purpose flour
2tbsppoppy seeds
1½tspbaking powder
⅛tspbaking soda
½tspsalt
1cupsugar,granulated
2tbsplemon zest,from about 3 lemons
½cupbutter,unsalted, at room temperature
3eggs,large, at room temperature
½tspvanilla extract
¼cupsour cream,+ 2 tbsp
¼cupmilk
2tbspfresh lemon juice
¼cupsugar,granulated
3tbspfresh lemon juice
Preparation
Preheat oven to 350 degrees F. Butter and flour an 8-inch by 4-inch baking dish and set aside.
In a mixing bowl, whisk together flour, poppy seeds, baking powder, baking soda and salt for 20 seconds; set aside.
Add sugar and lemon zest to the bowl of an electric stand mixer fitted with the paddle attachment.
Rub lemon zest with sugar using fingertips, until the mixture becomes moist and pale yellow.
Add butter to sugar mixture and whip on medium speed until pale and fluffy.
Mix in eggs one at a time, adding in vanilla with the last egg.
In a microwave-safe liquid measuring cup used to measure the milk, whisk together the milk with sour cream.
Heat mixture in the microwave just until it reaches room temperature.
Working in three separate batches, beginning and ending with flour mixture, add ⅓ of the flour mixture (to the butter/sugar mixture) alternating with ½ of the milk mixture and 1 tablespoon of lemon juice each time, and mixing just until combined after each addition.
Bake in preheated oven for 45 to 55 minutes, tenting with foil at 40 minutes, until toothpick inserted into center comes out clean or with a few small crumbs.
Remove from oven and allow to cool for 5 minutes in a loaf pan, then invert loaf onto a wire rack.
Combine lemon juice and sugar in a bowl.
Heat in microwave on high power in 15-second intervals, whisking between intervals until sugar has dissolve and mixture is hot.
Brush the top of the bread with the lemon glaze, giving a second between coats to absorb as needed.
Let the loaf cool on a wire rack then cut into slices.
Store in an airtight container.
