Lemony Lemon Bread

2 1/4 cups all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp kosher salt
1/2 cup sour cream
1/2 cup whole milk
2 Tbsp fresh lemon juice
1/2 cup unsalted butter, at room temperature
1 cup sugar
1 packed Tbsp grated lemon zest
2 large eggs
1/4 cup poppy seeds (optional, see note below)

1. Preheat the oven to 350. Butter an 8-by-4-inch loaf pan, and then dust with flour, tapping out the excess.
2. In a bowl, stir together the flour, baking powder, baking soda, and salt. In another bowl, whisk together the sour cream, milk, and lemon juice.
3. In the bowl of a stand mixer, using the paddle attachment, beat together the butter, sugar, and lemon zest on medium-high speed until light and fluffy. Stop the mixer and scrape down the sides of the bowl. Add the eggs, one at at time, beating after each addition until fully incorporated. Again, scrape down the sides of the bowl. On low speed, add the flour mixture in 2 additions alternately with the sour cream mixture in 2 additions, beginning with the flour mixture and mixing just until incorporated. Add the poppy seeds, increase the speed to high, and beat for 5 seconds to mix well.
4. Scoop the batter into the prepared pan. Bake until a think skewer inserted into the center of the loaf comes out clean, about 50 minutes. Turn out onto a rack and let cool before serving.

Alternatives:
- Switch the flavor from lemon to orange by substituting grated orange zest and juice.
- Add 1/4 cup finely ground toasted almonds in place of the poppy seeds to make Toasted Almond-Lemon Bread.

Source: Family Meals Cookbook

Try #1 - January 13, 2012
I made this bread with Abby. Very yummy! I used a 10-inch loaf pan, and it was fine.