Lemon Lime Poppy Seed Loaf

Cake:
1-1/2 cups whole-wheat pastry flour or unbleached flour
3/4 cup sugar
2 T. poppy seeds
1 t. baking powder
1 t. salt
3/4 cup fat free egg substitute
3 T. unsweetened applesauce
2 T. canola oil
1-1/2 t. grated lemon rind
1-1/2 t. grated lime rind
1/2 t. vanilla

Topping:
1/4 cup sugar
1-1/2 T. lemon juice
1-1/2 T. lime juice

To make the cake: Preheat oven to 350. Coat an 8"x4" loaf pan with no-stick baking spray.

In a large bowl, combine the flour, sugar, poppy seeds, baking powder, and salt. Mix well.

In a medium bowl, combine the egg substitute, applesauce, oil, lemon rind, lime rind, and vanilla. Mix well. Add to the flour mixture and stir just until combined. Spoon the batter into the prepared pan.

Bake for 40-45 minutes, or until a toothpick inserted in the center comes out dry. Place the pan on a wire rack to cool.
To make the topping: In a cup, combine the sugar, lemon juice, and lime juice. Mix well.
Prick the top of the warm loaf all over with a toothpick. Pour the topping over the loaf. Let stand for 15 minutes Remove from the pan and cool on the wire rack.
Makes 1 loaf: 10 slices
Per slice:
191 calories
3.7 g total fat
0.3g saturated fat
3.8g protein
36.2 g carbs
0.6m dietary fiber
0 mg. cholesterol
172 mg. sodium
Source: tweedybear2001