I made this for Tyler

Strawberry Lemon Poppy Seed Sour Cream Buttermilk Bread Recipe:

3 large eggs

1 1/2 teaspoon pure vanilla extract

1/4 cup (60 ml) milk (add 1 tsp of apple cider vinegar let sit for a few minutes)

1/4 cup sour cream

1 cup fresh strawberries chopped

1 1/2 cups (195 grams) all-purpose flour

3/4 cup (150 grams) granulated white sugar

1 teaspoon baking powder

1/4 teaspoon salt

1 tablespoon lemon extract

3 tablespoons (30 grams) poppy seeds

8 (184 grams) unsalted butter, softened

Lemon Syrup:

1/4 cup (60 ml) fresh lemon juice

1/3 cup (65 grams) granulated white sugar

Preheat oven to 350 degrees F (180 degrees C) and place the oven rack in the center of the oven. Spray your pan with Bakers Joy.

In a separate bowl, whisk together the eggs, vanilla extract, milk (with added vinegar) and sour cream, lemon extract and strawberries.

In a regular bowl mix by hand the flour, sugar, baking powder, salt, and poppy seeds until combined. Add the butter mix in then add the rest of the ingredients.

Scrape the batter into the prepared pan and bake for about 55 to 65 minutes, or until the bread is golden brown and a toothpick inserted in the center comes out clean. You may have to cover the bread with buttered foil after about 30 minutes if you find the bread over-browning.

Meanwhile, in a small saucepan, bring the sugar and lemon juice to a boil, stirring until the sugar dissolves.

When the bread is done, remove from oven and place on a wire rack. Pierce the hot loaf all over with a wooden skewer or toothpick and then brush the top of the loaf with about half the hot lemon syrup. Cool the loaf in the pan for about 10 minutes then invert onto a greased wire rack. Brush the remaining syrup onto the bottom and the sides of the loaf. Reinvert the bread so it is right side up and then cool the bread completely before wrapping. Store at least overnight before serving to allow the lemon syrup to distribute throughout the loaf.

Makes 1 loaf.