Go Back

Glazed Lemon Almond Poppy Seed Loaf

Print Recipe
Course Breakfast, brunch, Dessert, Snack

Equipment

  • Loaf Pan

Ingredients
  

  • 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- 2 Tablespoons Milk

Optional Garnish

  • Toasted, sliced almonds or a light sprinkling or poppy seeds

Instructions
 

  • 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 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.