Recipe: Lemon Poppy Seed Tea Loaf with Lemon Syrup (using applesauce)

LEMON POPPY SEED TEA LOAF

2 1/2 cups all-purpose flour
1/4 cup poppy seeds
1 tablespoon grated lemon peel
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
2/3 cup unsweetened Apple Sauce
1 whole egg
2 egg whites, lightly beaten
2 tablespoons vegetable oil
1 teaspoon vanilla extract
1/3 cup skim milk
Lemon Syrup (recipe follows)

Preheat oven to 350 degrees F. Spray 9x5-inch loaf pan with nonstick cooking spray.

In large bowl, combine flour, poppy seeds, lemon peel, baking powder, baking soda and salt; set aside.

In medium bowl, combine 1 cup sugar, applesauce, whole egg, egg whites, oil and vanilla. Stir applesauce mixture into flour mixture alternately with milk. Mix until thoroughly moistened. Spread batter into prepared pan.

Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Invert onto wire rack; turn right side up. Pierce top of loaf with metal skewer. Brush lemon syrup over loaf. Let stand until cool. Cut into 16 slices.

LEMON SYRUP

1/4 cup lemon juice
1/4 cup sugar

In small saucepan, combine lemon juice and 1/4 cup sugar. Cook, stirring frequently, until sugar dissolves. Cool slightly.

Makes 1 loaf
Source: Motts Applesauce