Makes 1 loaf. Difficulty
3 Tablespoons unsalted butter, softened 1/4 cup canola oil 1 cup sugar + 2 Tablespoons sugar, divided 3 eggs 1 cup crème fraiche Juice of 1 lemon, divided 1-1/2 cup gf flour 1 teaspoon baking powder 1/2 teaspoon baking soda Zest of 1 lemon 1 teaspoon poppy seeds
Preheat oven to 350°F. Grease a loaf pan with butter and set aside.
In a medium bowl or stand mixer, beat butter, oil and 1 cup sugar until light and fluffy. Add eggs, one at a time, and beat until combined. Add crème fraîche and juice of 1/2 lemon. Mix well.
In a separate bowl, combine gf flour, baking powder and baking soda.
Add dry ingredients to wet ingredients and mix until thoroughly combined. Stir in lemon zest and poppy seeds. Scrape batter into prepared baking pan.
In a small bowl, mix juice from remaining 1/2 lemon with 2 tablespoons sugar. Spoon mixture over top of loaf.
Bake at 350°F for 45-50 minutes or until a toothpick inserted into the center comes out clean. Let cool on a rack in pan for 5 minutes, then remove from pan and let cool completely on rack. Slice and serve.
We used The Gluten Free Pantry’s Country French bread flour mix for the gf flour in this recipe. To purchase this product please click the link below in our Recommended Tools section.