11/ Lemon Poppyseed Bread
Not quite as rich as a pound cake, this is a perfect tea bread to use those Meyer lemons your neighbors give you.
Beat with electric mixer until resembles wet sand:
- 2 sticks butter, softened
- 2 c. sugar
- 3 c. flour
- 1 tsp. baking powder
- ¼ tsp. salt
- zest of 2 lemons
Beat in:
- 4 eggs
Mix in until smooth:
- 4 oz. lemon juice
- ¾ c. heavy cream
- 2-4 tbl. poppy seeds
Pour into 2 parchment-lined and greased large loaf pans. Bake at 350 for 40-45 minutes, or until toothpick inserted in center has crumbs attached to it (and not batter!).
Drizzle lemon syrup over slightly cooled breads (can do in pan so none is lost!):
- ½ c. lemon juice
- ½ c. sugar
Meyer lemons really shine here. You can also substitue whole milk yogurt or sour cream in the batter instead of regular cream.