Breads

Lighter Iced Lemon Poppy Seed Bread

1

Moist lemon poppy seed bread with a lemon syrup topping and lemon glaze. There is no oil or butter in this bread.

12
Bread

1 ½ c. all-purpose flour

2/3 c. granulated sugar

2 tsp. baking powder

1/2 tsp. salt

1 T. poppy seeds

1 c. low-fat sour cream

3 large eggs

2 T. grated lemon zest

2 T. freshly squeezed lemon juice

1/2 tsp. vanilla extract

1/4 tsp. almond extract



Syrup
1/3 c. granulated sugar

1 T. water

1 T. freshly squeezed lemon juice



Icing
1 c. powdered sugar

1-2 T. skim milk, as needed to reach desired consistency

2 T. freshly squeezed lemon juice
Preheat oven to 350 degrees. Grease and flour an 9x5-inch loaf pan; set aside. In a medium bowl, stir flour, sugar, baking powder, salt, and poppy seeds. Set aside. In a small bowl, whisk together sour cream, eggs, lemon zest, and lemon juice. Pour sour cream mixture into flour mixture, stirring just until combined. Pour batter into prepared loaf pan. Bake 35 to 40 minutes or until golden and thin skewer inserted in center of loaf comes out clean. Meanwhile, in a small saucepan, stir together remaining 1/3 cup sugar, water, and lemon juice. Cook and stir over medium-low heat until sugar dissolves and syrup is clear. Set aside. Cool bread in pan 10 minutes. Loosen edges of loaf with a knife, invert loaf onto cooling rack to remove bread and turn right-side-up on rack. With thin skewer, poke holes in bread; slowly pour syrup over bread and allow it to soak in. I place a plate under the rack just in case. Cool completely. Once bread is cool, whisk together powdered sugar, milk, and lemon juice. Pour over bread, allowing it to run down sides.
Nutritions

Calories
254

Sodium
149mg
6% DV

Fat
5g
8% DV

Protein
5g
10% DV

Carbs
46g
15% DV

Fiber
1g
6% DV