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Lemon Poppy Seed Tea Loaf Recipe
|Cake flour||2 1⁄2 Cup (40 tbs)|
|Baking powder||2 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Egg||1 , beaten|
|Egg whites/3/4 cup egg substitute||2 , lightly beaten (Plus 1 Egg Beaten)|
|Sugar free applesauce||2 Cup (32 tbs)|
|Vegetable oil||2 Tablespoon|
|Vanilla extract||1 Teaspoon|
|Milk/Lemon juice||1⁄3 Cup (5.33 tbs)|
|Granulated fructose/3 teaspoons sugar substitute||1⁄4 Cup (4 tbs)|
|Poppy seeds||1 1⁄2 Tablespoon|
|Grated lemon zest||1 Tablespoon, or sliced and snipped|
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
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.