Gluten-Free Lemon Poppy Seed Bread
- 1 10 inch loaf pan
Lemon Poppy Seed Bread
- ½ cup salted butter or dairy-free butter, softened to room temperature
- 1 cup cane sugar
- 2 large eggs, room temperature ideally
- 1 teaspoon vanilla extract
- 2 teaspoons lemon extract
- 3 tablespoons lemon juice
- 1 tablespoon lemon zest, packed
- 2 cups gluten-free all purpose flour with xanthan gum we use GFJules (affiliate link)
- 1½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon poppy seeds* *can use up to 1 1/2 tablespoons though my family prefers just 1
- 8 oz sour cream or dairy free sour cream approximately 1 cup
- 1½ cup powdered (confectioner's) sugar
- 2-3 tablespoons fresh lemon juice
Lemon Poppy Seed Bread
- Preheat oven to 350 degrees F an grease and flour a 10 inch loaf pan.
- In a large mixing bowl, add butter and sugar and beat until creamed (well combined and fluffy), about 1-2 minutes.
- While the butter and sugar mix, combine flour, baking powder, baking soda, salt and poppy seeds in a small bowl using a whisk or pastry cutter. Set aside.
- To the butter/sugar mixture, add eggs, one at a time, mixing well.
- Add vanilla extract, lemon extract, lemon zest and lemon juice, and mix to combine.
- Alternately mix in flour mix and sour cream, stopping to scrape down the sides and making sure it is well combined. (start with 1/2 of the flour mix, then 1/2 the sour cream, then remaining flour and 2nd half sour cream).
- The batter will be smooth and thick so pour or spoon into your prepared baking pan. Spread evenly.
- Bake 45 minutes or until toothpick comes out of the center clean, checking at 35 minutes to loosely cover with foil so that top doesn't over brown while center cooks.
- Let cool in pan for 15 -20 minutes, then remove from pan and cool completely on baking rack
- Using your mixer again, or in a small bowl, stir together 2-3 tablespoons* lemon juice and powdered sugar until well combined. It will seem thick at first but keep stirring and it thins out quickly. *2 Tablespoons will give a "whiter" glaze; 3 tablespoons a more translucent one.
- When bread is fully cooled, pour glaze over the bread using a spoon to spread evenly. Pro Tip: before adding glaze, place the bread on baking rack with wax paper underneath the rack-- the wax paper will collect any excess glaze.
- Let glaze set, slice and enjoy!