I really love these Lemon Poppyseed Muffins, but sometimes am in the mood for a light loaf. This is exactly that: a beautiful, super light, loaf!
Total time (including baking): 1 hour 15 minutes. Makes 1 loaf.
Materials: 1 mixing bowl; measuring vessels; loaf pan. Missing materials or ingredients? Look here.
Ingredients (Substitutions):
- 4 oz sour cream
- ¾ cup granulated sugar
- 2 tbsp olive oil
- 1 tsp vanilla extract
- 1 tsp lemon extract
- Zest of 1 lemon
- 3 eggs
- Poppyseeds as desired
- 1 cup all purpose flour
- ¾ cup almond flour
- 2 tsp baking powder
Instructions:
- Preheat oven to 350˚F and butter a loaf pan.
- In a mixing bowl, combine 4 oz sour cream, ¾ cup granulated sugar, 2 tbsp olive oil, 1 tsp vanilla extract, 1 tsp lemon extract, zest of 1 lemon, and 3 eggs. Add the poppyseeds.
- In a measuring cup, mix together 1 cup all purpose flour, ¾ cup almond flour, and 2 tsp baking powder. Add the dry ingredients into the wet and stir until just combined. Pour into buttered pan.
- Bake at 350˚F for ~55 minutes.
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