Poppyseed - Layered Lemon Loaf
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
1/4 cup poppyseeds2 tbsp icing sugar3 tbsp ground flaxseed1/2 cup hot water2 cups whole wheat pastry flour1 cup all purpose flour1 1/2 tsp baking powder 1/2 tsp salt3/4 tsp baking soda1/4 cup fresh lemon juice1 1/2 cups buttermilk1/2 cup shortening1 cup sugar1 tbsp lemon extractGrated zest of 2 lemons
Preheat oven to 350°F, grease a large loaf pan.
Whisk together poppyseeds and icing sugar. Set aside.
In a small cup, whisk together flaxseed and hot water, let stand 10 minutes.
In a medium bowl, whisk together flours, baking powder, baking soda and salt. Set aside.
Stir together lemon juice and buttermilk, set aside.
In a large mixing bowl, cream shortening and sugar.
Add lemon extract, lemon zest and flax mixture, beating well.
Beginning and ending with the flour mixture, alternate additions of flour and buttermilk mixtures, beating
well after each.
Portion 1/3 of the batter into the bottom of the pan, sprinkle with 1/2 the poppyseed mixture.
Top with another 1/3 of the batter and the remaining poppyseeds, then spread the remaining batter overtop.
Bake 45-50 minutes, until they test done. Cool completely in the pans before turning out.
Number of Servings: 20
Recipe submitted by SparkPeople user JO_JO_BA.
Whisk together poppyseeds and icing sugar. Set aside.
In a small cup, whisk together flaxseed and hot water, let stand 10 minutes.
In a medium bowl, whisk together flours, baking powder, baking soda and salt. Set aside.
Stir together lemon juice and buttermilk, set aside.
In a large mixing bowl, cream shortening and sugar.
Add lemon extract, lemon zest and flax mixture, beating well.
Beginning and ending with the flour mixture, alternate additions of flour and buttermilk mixtures, beating
well after each.
Portion 1/3 of the batter into the bottom of the pan, sprinkle with 1/2 the poppyseed mixture.
Top with another 1/3 of the batter and the remaining poppyseeds, then spread the remaining batter overtop.
Bake 45-50 minutes, until they test done. Cool completely in the pans before turning out.
Number of Servings: 20
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 172.0
- Total Fat: 6.4 g
- Cholesterol: 0.7 mg
- Sodium: 20.5 mg
- Total Carbs: 26.4 g
- Dietary Fiber: 2.1 g
- Protein: 3.5 g
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