1-3/4 cup of gluten free baking mix
3/4 cup of granulated sugar
1/4 cup of corn starch plus 2 tablespoons
3 tb poppy seeds
1-1/2 tsp baking powder
1 tsp baking soda
1 tsp salt
1/2 tsp ground pepper
zest of one lemon
6 tb melted butter
1 cup sour cream, room temperature
3 eggs beaten slightly, room temperature
juice of one lemon
Preheat oven to 350 F. Next oil a 9 x 5 inch pan then line with parchment paper and oil the paper as well. Make a well in dry ingredients, add wet ingredients and mix till just blended. Pour batter into oiled and parchment lined pan and bake 30 minutes, then turn down heat to 325 F and bake another 15 to 20 minutes till bread is slighty brown and a toothpick comes out clean. Cool on rack for 15 minutes then lift bread and turn out onto a rack to cool further. Serve with lemon drizzle or plain. Light and fluffy and oh so delicious.
Be Safe, Be Well
Yum. Lemon and poppy seed is a match made in heaven.
ReplyDeleteHi Sue, thanks, I was amazed at how good this bread turned out.
DeleteA friend of mine would enjoy this!
ReplyDeleteTake good care, Linda. :)
Hi Lee, thanks, good to know someone who would enjoy the fruits of labor for sure.
ReplyDelete