Lemon Poppyseed Mini Loaves
Two cute little loaves of soft, tangy lemon poppyseed bread topped with a lemon glaze
Equipment
- 2 mini loaf pans size 3.5 x 6 inches You can always make muffins if you don't have these pans
Ingredients
- 1+1/2 tsp lemon zest
- 3+1/2 Tbsp lemon juice
- 1/4 cup sour cream
- 1/3 cup sugar
- 1/2 tsp vanilla extract
- 2 Tbsp butter melted
- 3 Tbsp milk
- 1 cup + 1 Tbsp flour
- 1+1/4 tsp baking soda
- 1/4 tsp salt
- 1 Tbsp poppyseeds
Lemon Glaze
- 2 Tbsp powdered sugar
- 1 Tbsp lemon juice
Instructions
- Preheat the oven to 350 degrees F and spray two mini loaf pans with your preferred cooking spray.
- In a small bowl whisk together the lemon zest, lemon juice, sugar, and sour cream. Add the egg and vanilla extract and whisk until all combined. Add the melted butter and milk and stir all together.
- Add the dry ingredients (flour, baking soda and salt) and whisk until all combined. Lastly add the poppyseeds and stir so they are evenly incorporated in the batter. Spoon the batter evenly into the 2 mini loaf pans so that they are 3/4 of the way full.
- Bake for 20 minutes or until lightly golden brown and a toothpick comes out clean when inserted. Gently run a flat knife along the edges of the pan and then flip over to remove each loaf. Allow to sit on a cooling rack for about 20 minutes to cool.
- Once cooled make the lemon glaze by stirring together the powdered sugar and lemon juice until smooth and all the sugar is dissolved. Spoon all over the top of each loaf. Slice and enjoy. Best eaten within 3 days.