1. 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.
2. 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.
3. 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.  
4. 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.
5. 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.
6. Remove the loaf from the pan and cool completely.
7. Let the syrup-topped loaf rest a few hours before serving.

NUTRITION FACTS
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