- 1/2 Cup salted butter Room temperature
- 1 Cup Granulated sugar Pure cane sugar is fine as well
- 1/4 Teaspoon Salt
- 2 Large Eggs
- 1/2 Cup Sour Cream Greek yogurt can be substituted
- Zest of 1 whole lemon
- 1 Teaspoon Lemon extract Not lemon oil
- 1 1/2 Teaspoon Almond extract
- 1 Teaspoon Baking powder
- 1 1/2 Cups All purpose Flour
- 1 Teaspoon Poppy Seeds
Glaze
- 1 Cup Powdered Sugar
- 1/2 Teaspoon Lemon Extract
- 1/2 Teaspoon Almond Extract
- 1-1/2 Tablespoons Milk Start with 1 and add 1/2 more if needed.
Optional Garnish
- Toasted, sliced almonds or a light sprinkling or poppy seeds
Preheat oven to 350°Prepare a loaf pan with non-stick spray, or my favorite method, parchment paper cut to size. Cream together butter, sugar and salt.Add eggs, one at a time and then extracts. Stir in sour cream and lemon zest. Mix together baking powder, and flour. Add a little at a time until wet and dry mix is all incorporated. Stir in poppy seeds. Add batter to prepared loaf pan. Bake at 350° for 57-60 minutes.The loaf should be golden on top, and toothpick should test clean. Remove the loaf from the pan but allow it to full cool for 1 hour before slicing into it (I KNOW, IT'S HARD BUT WORTH IT!)Top with glaze (once cooled) before serving. If desired, garnish the glazed loaf with a sprinkle of poppy seeds or toasted, sliced almonds.