LEMON POPPY-SEED LOAF
The meltingly rich texture of an old-fashioned pound cake with a pleasant pucker of lemon,
makes this little loaf scrumptious to serve with tea or at coffee break. It is also delicious
paired with lemon ice cream. I've cut down on the usual hefty amount of poppy
seeds, preferring to add just a subtle hint.
Makes 1 loaf
| (CLICK TO BUY)
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup sugar
2 large eggs
1/2 cup sour cream
1/4 cup poppy seeds
2 tablespoons fresh lemon juice
1 tablespoon finely grated lemon zest
||Preheat the over to 350°F. Grease and lightly flour a 9 x 5 x 2 3/4-inch loaf pan.|
||Sift the flour, baking powder, and salt together into a bowl and set aside.|
||In a large bowl, cream the butter and the sugar together with an electric mixer.
Add the eggs, one at a time, mixing well after each addition. Add the sour cream, poppy seeds,
lemon juice, and zest and combine well.|
||Mix in the dry ingredients until just combined. Scrape the batter into the prepared pan,
and bake in the center of the oven until a pick inserted in the center comes out just clean, 55 to 60 minutes. |
||Cool the loaf in the pan on a rack for 10 minutes. Then run a knife around the edges of the pan to loosen
the bread, and turn it out onto the rack to cool completely.|
Excerpted from U.S.A. COOKBOOK copyright © 1997 Sheila Lukins.
Reprinted with the permission of Workman Publishing Co., Inc. All Rights Reserved.