High Fructose Corn Syrup Free Classic Lemon Poppy Seed Bread

Total time1 hr 25 min

Prep time15 min

Cook time55 min

High Fructose Corn Syrup Free Classic Lemon Poppy Seed Bread

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Ingredients

10 servings

For the bread

1 ½ cups all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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1 tsp baking powder
¼ tsp baking soda
½ tsp salt
2 tbsp poppy seeds
1 cup granulated sugar
2 tbsp lemon zest (from about 3 lemons)
2 large eggs
½ cup sour cream
⅓ cup whole milk
⅓ cup vegetable oil
3 tbsp fresh lemon juice
1 tsp vanilla extract

For the glaze

¾ cup powdered sugar, sifted
2–3 tbsp fresh lemon juice

Instructions

1
Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with a strip of parchment paper that overhangs the two long sides, leaving handles for easy removal.
2
In a large bowl, combine the granulated sugar and lemon zest. Rub them together with your fingertips until the sugar is fragrant and pale yellow, about 30 seconds. This releases the lemon oils into the sugar.

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High Fructose Corn Syrup Free Classic Lemon Poppy Seed Bread

High Fructose Corn Syrup Free Classic Lemon Poppy Seed Bread | Fig App