May 12, 2012
Lemon Poppy Seed Bread
Need a last minute Mother's Day brunch recipe? This delicious bread is perfect for it. My nana would have called this a "tea bread" because it goes perfectly with a cup of tea and coffee. I have been enjoying this bread for breakfast or an afternoon snack for a few days now and it holds up very well.
Lemon Poppy Seed Cake
Makes 16 servings, serving size just under 1/2 inch
1 3/4 cup white whole wheat flour
3/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 cup fat free milk
1 egg white
2 tablespoons unsweetened applesauce
2 tablespoons vegetable oil
2 teaspoons lemon zest
1 tablespoon lemon juice
1 tablespoon poppy seeds
1. Preheat the oven to 350 degrees F and spray an 8x4x2 lof pan with baking spray, set aside.
2. In a medium bowl, whisk together the flour, sugar, baking powder and salt; make a well in the center of the mixture and set aside.
3. In a separate bowl, mix together the milk, egg, egg white, applesauce, oil, zest and lemon juice; add the mixture into the bowl containing the flour mixture and stir together until just moistened (it will be lumpy); stir in the poppy seeds.
4. Pour into the prepared loaf pan and spread it evenly; bake for 50-55 minutes or until a toothpick inserted into the center comes out clean; cool pan on a wire rack for 10 minutes and then remove the bread and cool completely on the wire rack.