Info
- Course: Dessert
- Skill Level: Easy
- Cost: Moderate
- Favorited: 44 Times
Can be made ahead of time.
Lemon Poppy Seed Loaf
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Cookbook
Recipe
Yield :
Makes 20 half-slices (1 half-slice per serving)
Ingredients
- ¾ cup (175 mL) granulated sugar
- 1/3 cup (75 mL) soft margarine
- 1 egg
- 2 tsp (10 mL) grated lemon zest
- 3 tbsp (45 mL) freshly squeezed lemon juice
- 1/3 cup (75 mL) 2% milk
- 1¼ cups (300 mL) all-purpose flour
- 1 tbsp (15 mL) poppy seeds
- 1 tsp (5 mL) baking powder
- ½ tsp (2 mL) baking soda
- 1/3 cup (75 mL) 2% yogurt or light sour cream
Glaze:
- ¼ cup (50 mL) icing sugar
- 2 tbsp (25 mL) freshly squeezed lemon juice
Equipment:
- 9- by 5- inch (2 L) loaf pan, sprayed with nonstick vegetable spray
Directions
Preheat oven to 350°F (180°C).
1. In a large bowl or food processor, beat together sugar, margarine, egg, lemon zest and juice, mixing well. Add milk, mixing well.
2. Combine flour, poppy seeds, baking powder and baking soda; add to bowl alternately with yogurt, mixing just until incorporated. Do not overmix. Pour into pan and bake for 35 to 40 minutes or until a tester inserted into center comes out dry.
3. Glaze: Prick holes in top of loaf with fork. Combine icing sugar with lemon juice; pour over loaf.
Notes
When using margarine, choose a soft (nonhydrogenated) version to limit consumption of trans fats.
Make ahead: Bake a day before or freeze for up to 6 weeks.
Barb's Nutrition: The lemon glaze on this loaf adds a lot of flavor but only a small amount of carbohydrate. The small quantity of icing sugar contributes about 2 grams of carbohydrate per serving.
© 2008 Barbara Selley, BA RD
Nutritional Information
Nutrients per serving (% daily value)
106kcal (5%)
34mg (3%)
2mg (3%)
41mcg RAE (1%)
36mg
5mg
2g
9g
0g
16g
12mg (4%)
100mg (4%)
1g (6%)
4g (6%)
0mg (3%)
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