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Lemon Poppy Seed Loaf

Updated February 23, 2016
This image courtesy of Mark T. Shapiro

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.

Makes20 half-slices (1 half-slice per serving)

Cooking Methodbaking

CostModerate

Easy

Total Timeunder 2 hours

Make Ahead RecipeYes

Kid FriendlyYes

OccasionBuffet, Family Get-together

Recipe Coursedessert

Dietary Considerationdiabetic, halal, kosher, peanut free, soy free, tree nut free, vegetarian

Equipmentfood processor

Mealbrunch, tea

Taste and Texturefruity, sweet, tangy, tart

Type of Dishcake

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
  • 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

Instructions

  1. Preheat oven to 350°F (180°C).

  2. In a large bowl or food processor, beat together sugar, margarine, egg, lemon zest and juice, mixing well. Add milk, mixing well.

  3. 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.

  4. Glaze: Prick holes in top of loaf with fork. Combine icing sugar with lemon juice; pour over loaf.

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