Monday, April 5, 2010

Lemon Poppy Seed Sour Cream Loaf

Fresh and delicious! I had a lonely lemon in the fridge and some poppy seeds that have been in the pantry far too long... and now I have this delicious cake instead!

Lemon Poppy Seed Sour Cream Loaf from Canadian Living Magazine
1 cup (250 mL) granulated sugar
2 tbsp (25 mL) freshly grated lemon rind
1 cup (250 mL) butter, softened
4 eggs
1/4 cup (50 mL) lemon juice
2 cups (500 mL) all-purpose flour
2 tbsp (25 mL) poppy seeds
3/4 tsp (4 mL) baking powder
1/4 tsp (1 mL) baking soda
1/2 cup (125 mL) sour cream
1 cup (250 mL) icing sugar
5 tsp (24 mL) lemon juice, (approx)
2 tsp (10 mL) lemon juice

Mix the grated lemon rind with the white sugar. Add butter/margarine (softened in microwave), eggs, and lemon juice. Mix well. Add flour, poppy seeds, baking powder, baking soda, and sour cream.  Mix well again, until batter is uniform. Pour into small loaf pan (9 x 5 inches). Bake 1 hour at 325*F, or until a toothpick comes out clean. Mine took more like 1 hour 15 minutes.

Mix icing sugar and 5 teaspoons lemon juice to make icing. Divide in half and thin one half with 2 teaspoons more lemon juice. Brush thinned glaze onto loaf while warm. After cool, spread icing on top. Slice. Serve with coffee. 


  1. I made this last night and had it for breakfast this morning. Delicious! It will definitely be a regular in my rotation.

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  3. I'd love to make this this weekend, but I have one question... What exactly is icing sugar and where do I get it? I am not able to click on the link in your post.

  4. Icing sugar is what Canadians call powdered sugar. :) Because it's what you make frosting (icing) out of.