Life can seem complicated at times, and in those moments, a good dose of simplicity is often the perfect antidote. Simple things like taking a leisurely walk in nature, eating a piece of perfectly ripened fruit, or handwriting a letter to a loved one are reminders that life is full of simplicity and beauty.
In my more hectic, overwhelming moments, I need to pause and do something simple. On one such recent occasion, I made lemon bread. This quick bread is a no-fuss recipe that fills the kitchen with warm fuzzies and citrus scents as it bakes. The lemon zest and poppy seeds fill the moist bread with lots of flavor, making it a wonderful breakfast or midday snack.
Bake this bread and share some with a friend. I promise your life will seem pleasantly more simple.
Lemony Lemon Bread
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream
1/2 cup milk
2 tablespoons fresh lemon juice
1/2 cup unsalted butter, at room temperature
1 cup sugar
1 packed tablespoon grated lemon zest
2 large eggs
1/4 cup poppy seeds
Preheat oven to 350 degrees. Butter an 8-by-4-inch loaf pan, and then dust with flour, tapping out the excess. 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. 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 a 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. Scoop the batter into the prepared pan. Bake until a toothpick inserted into the center of the loaf comes out clean, about 50 minutes. Turn out onto a rack, and let cool before serving. Makes one loaf.