Lovely Lemon - Poppy Loaf |
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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 10 |
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A deliciously tangy and refreshing lemon poppyseed cake made moist and lower in fat than buttery loaves with the use of low-fat Quark cheese. Read more . Three lemons donated their rinds to this half-wholegrain baby, along with a spoonful of juice. Ingredients:
1 egg |
1 tbsp whole egg powder + 2 tbsp cool water (or 1 egg) |
120 g low-fat quark (or smooth ricotta) cheese |
2 tbsp melted butter |
1 tsp lemon extract (optional) |
1 tsp vanilla |
1 tbsp lemon juice |
grated zest of 2 lemons |
1/3 cup sugar |
1/4 cup stevia baking blend |
2 packets stevia |
1 cup spelt flour |
3/4 cup flour |
1/4 tsp sea salt |
2 tsp baking powder |
1/3 cup low-fat milk |
2 tbsp poppy seeds |
syrup |
1/4 cup lemon juice |
3 tbsp sugar |
Directions:
1. Preheat the oven to 350F and line a medium loaf pan with parchment.
2. Beat together egg, egg powder and water, quark, butter, extracts, juice and zest.
3. Add the sugar and stevia and beat well.
4. Stir in flours, salt, baking powder and milk, then add poppy seeds and mix until combined.
5. Bake for 50 minutes.
6. Meanwhile, mix together the drizzle ingredients.
7. While the loaf is still hot, poke holes over the surface of the loaf and pour over the syrup. Cool completely in the tin.
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