Poppyseed - Layered Lemon Loaf
Nutritional Info
- Servings Per Recipe: 20
- 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
View full nutritional breakdown of Poppyseed - Layered Lemon Loaf calories by ingredient
Introduction
I had buttermilk to use up, and a recipe to try out! I liked the looks of the recipe I used as a base: http://ecoki.com/vegan-glazed-lemon-buttermilk-bundt/ but wanted to turn it from a Bundt into loaves, and I added a ribbon of poppyseeds for beauty! I definitely bumped up the lemon, using zest, juice and extract! I had buttermilk to use up, and a recipe to try out! I liked the looks of the recipe I used as a base: http://ecoki.com/vegan-glazed-lemon-butter
milk-bundt/ but wanted to turn it from a Bundt into loaves, and I added a ribbon of poppyseeds for beauty! I definitely bumped up the lemon, using zest, juice and extract!
Number of Servings: 20
Ingredients
-
1/4 cup poppyseeds
2 tbsp icing sugar
3 tbsp ground flaxseed
1/2 cup hot water
2 cups whole wheat pastry flour
1 cup all purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
3/4 tsp baking soda
1/4 cup fresh lemon juice
1 1/2 cups buttermilk
1/2 cup shortening
1 cup sugar
1 tbsp lemon extract
Grated zest of 2 lemons
Directions
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.