Gluten Free Lemon Poppyseed Bread

INGREDIENTS

1 3/4 cups

all purpose gluten free flour (I used Better Batter)

1 tsp

xanthan gum (omit if your blend already contains it)

6 tbsp

cornstarch

1 1/2 tsp

baking powder

1/2 tsp

baking soda

1/2 tsp

kosher salt

2 tbsp

poppy seeds

Finely grated zest and juice of 1 medium-size lemon (about 3 tablespoons juice)

3/4 cup

sugar

6 tbsp

unsalted butter, at room temperature

1 cup

sour cream, at room temperature (can replace with an equal amount Greek-style yogurt)

eggs (120 g, out of shell) at room temperature, beaten

1 tsp

pure vanilla extract