From Sandi's Recipe File - Lemon Poppy Seed Tea Bread

Presents

"Lemon Poppy Seed Tea Bread"

Recipe Source:
July 1999 Issue
Reader's Digest

Serving Size: Makes 12 servings

Amount Ingredient

2 tablespoons poppy seeds

1/4 cup vegetable oil

2 tablespoons unsalted butter

1 cup sugar

1 egg

2 egg whites

1 tablespoon grated lemon zest

1 teaspoon baking soda

1 cup low fat yogurt

1 cup yellow cornmeal

1 cup flour

Preparation Instructions:

Preheat the oven to 350 degrees. Place the poppy seeds in a small baking pan and bake for 5 minutes or until lightly toasted and crunchy. Spray a 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 poppy seeds. Spoon the batter into the prepared pan and bake for 55 minutes or until cake tester inserted in the center 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.

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