Sour Cream Quick Bread – Lemon Poppy Seed Version

Every baker needs a few good quick bread recipes, and this is one of mine. Adapted from a King Arthur Flour recipe, this bread provides a great base for a number of flavor combinations, and today’s combination is lemon and poppy seed.

This bread is on its way to my friend Carrie, because now and then we all just need someone to send us baked goods, right? We’re both Eastern European, so poppy seeds are kind of the seeds of our people. Lemon poppy is a great flavor combination, of course; you could enhance this bread with a lemon drizzle icing, or just serve it with some lemon curd, whatever you like. I’m betting it will be delicious with Earl Grey tea, too.


  • 2 cups flour
  • 3/4 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 3 lemons, zest and juice
  • 1/2 teaspoon lemon extract
  • 3/4 cup sour cream
  • 1 large egg, beaten
  • 3 tablespoons vegetable oil
  • 1 1/2 tablespoons poppy seeds


Preheat oven to 350 degrees. Lightly grease a 9 x 5 loaf pan or spray with baking spray.

Combine flour, sugar, baking powder, baking soda, and salt in a large bowl; set aside. Combine lemon zest and juice, sour cream, egg, and vegetable oil in a medium bowl, mixing well.

Add sour cream mixture to flour mixture all at once, stirring to combine until no dry streaks remain. Your batter may look a bit dry, but that’s okay – don’t be tempted to add more liquid. Stir in poppy seeds.

Spoon batter into prepared pan and bake for 45 minutes, then cover with a foil tent and continue baking for another 10-15 minutes, until a cake tester comes out clean. Cool in the pan for about 20 minutes, then remove from the pan and cool completely on a wire rack.

Store tightly wrapped at room temperature for up to 4 days. Makes about 8 servings.


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