Lemon Poppy Seed Loaf
NotesWhen 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.
Makes20 half-slices (1 half-slice per serving)
Total Timeunder 2 hours
Make Ahead RecipeYes
OccasionBuffet, Family Get-together
Dietary Considerationdiabetic, halal, kosher, peanut free, soy free, tree nut free, vegetarian
Taste and Texturefruity, sweet, tangy, tart
Type of Dishcake
- 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
- ¼ cup (50 mL) icing sugar
- 2 tbsp (25 mL) freshly squeezed lemon juice
- 9- by 5- inch (2 L) loaf pan, sprayed with nonstick vegetable spray
Preheat oven to 350°F (180°C).
In a large bowl or food processor, beat together sugar, margarine, egg, lemon zest and juice, mixing well. Add milk, mixing well.
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.
Glaze: Prick holes in top of loaf with fork. Combine icing sugar with lemon juice; pour over loaf.
2008 Barbara Selley, BA RD