Ingredients
Scale
- 1 ½ cups all-purpose flour (for a gluten-free option, substitute with a 1:1 gluten-free baking flour blend)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup granulated sugar (you can swap half for coconut sugar for a deeper flavor)
- 2 large eggs, at room temperature
- ½ cup unsalted butter, melted and cooled (substitute with coconut oil for a dairy-free version)
- ⅓ cup sour cream or Greek yogurt (adds moisture and tang; for dairy-free, use coconut yogurt)
- Zest of 2 lemons (always use fresh zest—it makes all the difference!)
- ¼ cup freshly squeezed lemon juice (about 2 lemons)
- 1 teaspoon vanilla extract
- Optional: ¼ cup poppy seeds for texture and a subtle crunch
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or line it with parchment paper to ensure easy removal.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This dry mix is the foundation—take a moment to appreciate how these simple ingredients come together.
- In a large bowl, beat the eggs and sugar with a hand mixer or whisk until the mixture is pale and slightly thickened, about 3 minutes. This step adds lightness to your loaf, just like my Nonna’s gentle kneading gave life to her dough.
- Slowly whisk in the melted butter, making sure it’s not too hot or it could scramble the eggs. Then fold in the sour cream (or yogurt), lemon zest, lemon juice, and vanilla extract. The lemon zest especially brings that fresh, vibrant note that always reminds me of my grandmother’s garden.
- Gently fold the dry ingredients into the wet mixture until just combined. Overmixing can toughen the loaf, so stop as soon as you see no more flour streaks.
- If you’re adding poppy seeds, fold them in now for a delightful little crunch.
- Pour the batter into your prepared loaf pan and smooth the top with a spatula. This is where patience pays off—try not to rush this step.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. The aroma wafting through your kitchen at this point will have you reminiscing about every Sunday gathering at my family’s table.
- Allow the loaf to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely. This resting period helps the crumb set perfectly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
