This Almond Poppy Seed Bread is simple to make, yet simply irresistible! It is tender, moist and has a lovely aroma.
For the Bread
1/2cup(1 stick) unsalted butterroom temperature
1tsp lemon zest
1 1/2tspalmond extract
1 2/3cupall purpose flour
2tbspfresh lemon juice
For the Glaze
Preheat oven to 350 degrees. Lightly spray (or butter and flour) an 8x4-inch loaf pan, set aside.
In the bowl of a stand mixer, beat together the butter, sugar, lemon zest, vanilla extract, and almond extract until light and fluffy, about 2-3 minutes. Add the eggs one at a time and mix until incorporated.
In a medium size mixing bowl whisk together the flour, poppy seeds, baking powder, baking soda and salt.
In a small mixing bowl combine the sour cream, milk and lemon juice, mix together until smooth.
With mixing speed on low, alternate adding the dry ingredients and the wet ingredients in three separate additions. Mix until a smooth batter forms.
Pour batter into the prepared loaf pan and sprinkle with sliced almonds (if desired). Place into the oven to bake for 45 minutes to 1 hour. You may need to tenting the loaf with foil half way through the baking process to prevent over-browning. The loaf may look slightly moist in the center, especially in the crack, but as long as it's mostly set (not runny) remove it and allow it to cool in the pan for 30 minutes before removing from the pan and transferring to a wire rack to cool completely.
To prepare the glaze, in small mixing bowl, whisk together the powdered sugar, milk, vanilla extract and the salt. Pour over the cooled loaf and allow to drip over the edges and sides. Allow to sit for 20 minutes to harden before serving.
You can easily change this into a lemon poppy seed bread by upping the lemon zest (by about a tablespoon and a half) and swapping the almond extract for additional vanilla extract.