Gluten Free Lemon Poppyseed Bread

 Moist tender gluten free bread with lots of lemony flavor.

Ingredients

1 3/4 (245 grams) all-purpose gluten free flour

3/8 cup (54 grams) cornstarch

1 1/2 tsp baking powder

1/2 tsp. baking soda

1/2 tsp salt

2 Tablespoons poppy seeds

3 Tablespoons fresh lemon juice

Zest from one lemon

3/4 cup (150 grams) sugar

6 Tablespoons soft unsalted butter at room temperature

1 cup sour cream at room temperature

2 eggs at room temperature

1 tsp vanilla extract

For glaze - combine lemon juice and confectioner's sugar to desired consistency

Instructions:

Preheat oven to 350 degrees. Grease a standard 9x5 inch loaf pan.

Combine flour, cornstarch, baking powder, baking soda, salt, poppy seeds, lemon zest and sugar.

Add eggs, sour cream, butter, vanilla and lemon juice. Mix to combine.

Add batter to loaf pan. Spread to an even layer.

For a more even loaf, with a very wet knife, slash the loaf down the center about 1/4".

Bake in preheated oven for 30 minutes. Lower heat to 325 degrees and continue to bake until a toothpick inserted in the center comes out mostly clean - about another 15 minutes.

Remove from oven and allow to cool in the pan for 15 minutes. Remove to wire rack and allow to cool completely. Glaze with icing.