The seasons are changing here in Phoenix. Unlike most places, it happens really fast here. We get about 4 weeks of spring, tops.
While I’m ok with letting the cold of winter go, I’m really gonna miss the cold winter crops… Leafy greens like kale and chard – and LEMONS. Fresh lemons from the farmer’s market. Those are my favorite.
I’m also gonna miss baking. Baking here in the summer is crazy talk. I do it anyway, but it’s crazy to turn your oven to 350° when it’s 118° out. So, this lemon poppy seed loaf is my way to say goodbye to winter and hello to those next few weeks of spring…
Also, every time I try to type the word “poppy,” my fingers naturally spell the word “poopy.”
Lemon Poppy Seed Loaf
From Quinoa 356: The Everyday Superfood by Patricia Green and Carolyn Hemming
1 cup sugar
1/2 cup butter, softened
3 large eggs
1/2 cup sour cream
1 teaspoon vanilla extract
1 1/2 cups quinoa flour
2 teaspoons baking powder
1/4 teaspoon salt
3 tablespoons poppy seeds
2 tablespoons grated lemon zest