Lemon Poppy Seed Tea Loaf Recipe




 Cake flour2 1⁄2 Cup (40 tbs)
 Baking powder2 Teaspoon
 Baking soda1⁄2 Teaspoon
 Salt1⁄2 Teaspoon
 Egg1 , beaten
 Egg whites/3/4 cup egg substitute2 , lightly beaten (Plus 1 Egg Beaten)
 Sugar free applesauce2 Cup (32 tbs)
 Vegetable oil2 Tablespoon
 Vanilla extract1 Teaspoon
 Milk/Lemon juice1⁄3 Cup (5.33 tbs)
 Granulated fructose/3 teaspoons sugar substitute1⁄4 Cup (4 tbs)
 Poppy seeds1 1⁄2 Tablespoon
 Grated lemon zest1 Tablespoon, or sliced and snipped

Nutrition Facts

Serving size: Complete recipe

Calories 2378 Calories from Fat 476

% Daily Value*

Total Fat 53 g82.1%

Saturated Fat 7.9 g39.4%

Trans Fat 0 g

Cholesterol 219 mg

Sodium 2684.8 mg111.9%

Total Carbohydrates 421 g140.3%

Dietary Fiber 52.2 g208.7%

Sugars 57.1 g

Protein 71 g141.9%

Vitamin A 6.6% Vitamin C 32.6%

Calcium 145.5% Iron 24.8%

*Based on a 2000 Calorie diet


Preheat oven to 350°.
Generously butter a 9 x 4-inch loaf pan.
In a large bowl, sift together flour, baking powder, baking soda, and salt.
In a medium bowl, beat together eggs, applesauce, oil, vanilla, milk, fructose, poppy seeds, and lemon zest.
Gradually add to the dry ingredients, mixing until thoroughly moistened.
Spread batter evenly in prepared pan and bake for 55 to 80 minutes or until knife inserted in center comes out clean.
Remove from oven and cool pan 10 to 15 minutes.
Loosen sides, invert, and cool on rack right side up.
Cool thoroughly.