LEMON POPPY SEED LOAF
1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter; at room temperature
1 cup sugar
2 eggs
1/2 cup sour cream
1/4 cup poppy seeds
2 tablespoons lemon juice
1 tablespoon grated lemon rind
Sift flour, baking powder and salt together in a bowl; set aside.
In a large bowl, cream butter and sugar with an electric mixer. Add eggs one at a time, mixing well after each. Add sour cream, poppy seeds, lemon juice and rind; combine well.
Stir in dry ingredients just until combined. Scrape batter into a greased and lightly-floured, 9-by-5 inch loaf pan.
Bake in the center of the oven at 350 degrees F until a pick inserted in the center comes out clean, 55 to 60 minutes. Cool in pan on a rack for 10 minutes. Run a knife around edges and turn loaf onto the rack to cool completely.
Source: U.S.A. Cookbook by Sheila Lukins
1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter; at room temperature
1 cup sugar
2 eggs
1/2 cup sour cream
1/4 cup poppy seeds
2 tablespoons lemon juice
1 tablespoon grated lemon rind
Sift flour, baking powder and salt together in a bowl; set aside.
In a large bowl, cream butter and sugar with an electric mixer. Add eggs one at a time, mixing well after each. Add sour cream, poppy seeds, lemon juice and rind; combine well.
Stir in dry ingredients just until combined. Scrape batter into a greased and lightly-floured, 9-by-5 inch loaf pan.
Bake in the center of the oven at 350 degrees F until a pick inserted in the center comes out clean, 55 to 60 minutes. Cool in pan on a rack for 10 minutes. Run a knife around edges and turn loaf onto the rack to cool completely.
Source: U.S.A. Cookbook by Sheila Lukins
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and without prior notification or explanation. Failure to follow the guidelines
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