Lemon Poppy Seed Cake Bread
I was recently sent a sugar replacement product called Xagave as well as a cookbook and I was excited to try some recipes. I love that the Xagave is all natural without a bunch of chemicals. It has a very delicious sweet taste and absolutely no after taste. The kids and I found a recipe for a lemon cake bread that sounded really tasty and fun to make. We adapted the recipe a bit by adding some lemon juice, lemon extract and poppy seeds – the cake turned out very moist and delicious. I loved the lemony flavor of this bread and the tiny crunch from the poppy seeds – it was a huge hit with the entire family. I am very impressed with Xagave and look forward to making more recipes using it.Lemon Poppy Seed Cake Bread: Recipe and photo by For the Love of Cooking.net Adapted recipe from Delicious Meets Nutritious – Xagave
- 1 cup of Xagave
- Zest and juice of 3 lemons
- 3/4 cup of canola oil
- 6 eggs
- 1 2/3 cups whole wheat flour
- 2 tsp baking powder
- 1/4 tsp salt
- 2 tsp lemon extract (not pictured)
- 1-2 tsp poppy seeds
Preheat the oven to 325 degrees. Coat to 8×4 loaf pans with canola cooking spray. In a large bowl, whisk Xagave, lemon zest, lemon juice and oil together. Add eggs one at a time, beating well after each is added. Stir in remaining ingredients just until dry ingredients are combined. Pour batter into prepared pans.
Bake for 50-60 minutes or until a tester inserted in center comes out clean. Cool and serve. Enjoy.
Click here for a printable version of this recipe – For the Love of Cooking.net