Lemon Poppy Seed Tea Loaf
|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|
Preheat oven to 350Â°.
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.