Easy Lemon Poppy Seed Bread

By Tatyana's Everyday Food · 90 min

Ingredients

Instructions

1. Preheat the oven to 350°F (177°C). Grease two 9-inch loaf pans with non-stick spray (or use the flour and butter method) and line them with parchment.
2. Beat the softened butter in a large bowl on medium speed for a few minutes until very fluffy and light.
3. Add the room-temperature eggs and beat again for a few minutes until well combined.
4. Add the Greek yogurt, sour cream, vanilla and lemon extract (if using). Mix for about a minute until smooth and creamy.
5. Pour in the maple syrup, add the zest of 2 to 3 lemons and the poppy seeds. Mix on medium speed for 1 minute until the syrup is incorporated.
6. In another bowl, combine the flour, baking soda, baking powder and salt. Sift them into the batter and mix on low-medium speed just until smooth.
7. Divide the batter evenly between the two pans. Bake at 350°F (177°C) for 45–48 minutes, until a toothpick inserted in the centre comes out clean. Keep the pans at least 6 inches apart in the oven.
8. Cool in the pans for 7–10 minutes, then turn out onto a wire rack to cool completely.

Summarized from Tatyana's Everyday Food's video. Watch it for the details.

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