Ingredients
Poppy Seed Loaf
2 cups cake flour
1 tablespoon poppy seeds
1 teaspoon baking powder
½ teaspoon baking soda
3/4 cup sugar substitute for baking
Zest from 2 lemons
6 tablespoons light butter, cut into ½-inch pieces, at room temperature
2 large egg whites
1 cup (8-fl-oz) Glucerna® Homemade Vanilla Shake
1/4 cup fresh lemon juice
Lemon Syrup
1/4 cup sugar substitute for baking
1/4 cup lemon juice
Directions
- Preheat the oven to 350 degrees F. Lightly spray an 8 inch x 4 inch x 3 inch loaf pan with cooking spray. Line with parchment paper.
- In the bowl of an electric mixer, combine the cake flour, poppy seeds, baking powder, baking soda, sugar substitute, and lemon zest. Add the butter and mix on low speed until the mixture resembles a coarse meal.
- In a small bowl, whisk together the egg whites and Glucerna. Add 1/2 cup of the Glucerna mixture to the dry ingredients and beat for 30 seconds or until the batter is smooth. Add the remaining Glucerna mixture and lemon juice and mix for 15 seconds.
- Pour batter into the prepared pan and bake in the middle of the oven for 35 to 40 minutes, or until a toothpick inserted in the center of the loaf comes out clean.
- For the lemon syrup, combine the sugar substitute and lemon juice in a microwave-safe container. Microwave for 30 to 35 seconds to dissolve sugar substitute into lemon juice. Mix the syrup and, using a pastry brush, coat the surface of the warm loaf with the syrup.
- Remove the loaf from the pan and cool completely.
- Let the syrup-topped loaf rest a few hours before serving.
|
| Serving Size 1 Slice | Amount Per Serving | %DV* |
| | Total Fat 4.5g | 7% |
| | Saturated Fat 2.5g | 12% |
| Calories 200 | Cholesterol 5mg | 2% |
| Calories from Fat 40 | Sodium 140mg | 6% |
| | Total Carbohydrate 34g | 11% |
| | Dietary Fiber >1g | |
| | Sugars >13g | |
| | Protein 4g | |
| Vitamin A 4% Vitamin C 15% Calcium 6% Iron 10% |
© 2008 Abbott Laboratories