1 3/4 cups all purpose gluten free flour
1 teaspoon xanthan gum (omit if your blend already contains it)
6 tablespoons cornstarch
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 tablespoons poppy seeds
Finely grated zest and juice of 1 medium-size lemon (about 3 tablespoons juice)
3/4 cup sugar
6 tablespoons unsalted butter, at room temperature
1 cup sour cream, at room temperature (can replace with an equal amount Greek-style yogurt)
2 eggs at room temperature, beaten
1 teaspoon pure vanilla extract
Preheat your oven to 350°F. Grease a standard 9-inch x 5-inch loaf pan and set it aside.
In a large bowl, place the flour, xanthan gum, cornstarch, baking powder, baking soda, salt and poppy seeds, and whisk to combine well. Add the lemon zest, and whisk to combine, breaking up any lumps. Add the sugar, and whisk again to combine. Create a well in the center of the dry ingredients and add the butter, sour cream, eggs, vanilla and lemon juice, mixing to combine after each addition. The batter will be thick.
Scrape the batter into the prepared loaf pan, and spread into an even layer with a wet spatula. For a more even loaf, with a wet, very sharp knife, slash the loaf down the center about 1/4-inch deep. Place in the center of the preheated oven and bake for 30 minutes. Reduce the oven temperature to 325°F and continue to bake until a toothpick inserted in the center comes out mostly clean and the top is lightly golden brown (another 10 to 20 minutes). Remove from the oven and allow to cool in the pan for 15 minutes before transferring to a wire rack to cool completely. Slice thickly and serve.
1½ cup flour
1¼ cup sugar
½ tsp. salt
1 tsp. baking powder
1 Tablespoon poppy seeds
¾ cup milk
½ cup plus 1 Tablespoon vegetable oil
2 large eggs, slightly beaten
1 tsp. pure vanilla extract
1 tsp. almond extract
2 T. freshly grated lemon zest
Lemon Almond Glaze:
½ cup powdered sugar
1 Tablespoons Heavy Cream
1 Tablespoon Lemon Juice
¼ cup sliced almonds
Preheat oven to 350 degrees. Grease two 7×3 inch loaf pans and set aside. (You can also use a 9×5 just increase baking time).
In a large bowl combine flour, sugar, salt, baking powder, and poppyseeds. Stir until combined. In a separate medium sized bowl add the milk, vegetable oil, eggs, vanilla, almond extract, and lemon zest.
Add the wet ingredients to the dry ingredients and mix until incorporated. Pour into loaf pans and bake for 45-40 minutes or until toothpick comes out clean. Remove and let bread cool.
TO make the lemon almond glaze: Whisk together powdered sugar, heavy cream, and lemon juice. Drizzle over bread and top with sliced almonds.
2 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/4 cup vegetable oil
1 tablespoon finely shredded lemon peel
2 tablespoons lemon juice
1 tablespoon poppy seeds
Preheat oven to 350 degrees F. Grease the bottom and 1/2 inch up sides of an 8x4x2-inch loaf pan; set aside. In a large bowl stir together flour, sugar, baking powder, and salt. Make a well in center of the flour mixture; set aside.
In a medium bowl beat egg with a fork. Stir in milk, oil, lemon peel, lemon juice, and poppy seeds. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy).
Spoon batter into prepared pan; spread evenly. Bake in the preheated oven for 50 to 55 minutes or until a toothpick inserted near center comes out clean.
Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on a wire rack. Wrap and store overnight.
Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
Stir flour, poppy seeds, baking powder, and baking soda together in a bowl.
Cream the sugar and butter together in a large bowl. Add the whole egg, then the egg yolk, allowing each to blend into the butter mixture before adding the next.
Stir sour cream, vanilla, lemon peel, and lemon extract into the sugar mixture until well combined. Add flour mixture to sour cream mixture and stir until just moistened. Spoon batter into prepared muffin cups, filling each cup about 3/4 full.
Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 15 minutes. Cool for 5 minutes before removing to wire racks.