Lemon Poppy Seed Tea Bread
Number of servings : Prep time: Cooking time: 1 ½ hour Type of meal : | Breads and muffins |
Number of servings :
Cooking time: 1 ½ hour
Type of meal : | Breads and muffins | Breads and muffins
Special diet :
30 mL (2 tbsp) poppyseeds
50 mL (1/4 cup) vegetable oil
30 mL(2 tbsp) unsalted butter
250 mL (1 cup) sugar
2 egg whites
15 mL (1 tbsp) grated lemon zest
5 mL (1 tsp) baking soda
250 mL (1 cup) low-fat yogurt
250 mL (1 cup) yellow cornmeal
250 mL (1 cup) flour
Preheat the oven to 180°C (350°F). Place the poppyseeds in a small baking pan and bake for 5 minutes or until lightly toasted and crunchy. Spray a 1.5 L (8-1/2 x 4-1/2 inch) loaf pan with nonstick cooking spray.
In a medium bowl, with an electric mixer, blend the oil, butter, and sugar. Add the whole egg and egg whites, one at a time, beating well after each addition. Beat in the lemon zest. In a small bowl, stir the baking soda into the yogurt. Stir together the cornmeal and flour. Alternately fold the cornmeal mixture and the yogurt mixture into the egg mixture, beginning and ending with the cornmeal mixture.
Fold in the poppyseeds. Spoon the batter into the prepared pan and bake for 55 minutes or until a cake tester inserted in the centre comes out clean. Cool for 10 minutes in the pan on a rack, then turn out onto the rack to cool completely.
Makes 12 servings.
Imported on 2011-01-20 16:41:26 — Original ID:334