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.