Healthy Poppyseed Loaf

Here's a healthier take on the classic poppyseed loaf for times when you want to go a bit lighter. It uses no-fat sour-cream and very little oil to cut back on the calories. There's also some fiber from the whole-wheat flour.

1 cup all- purpose flour
1/2 cup whole wheat flour
2 tsp. baking powder
1/2 tsp. salt
1 cup fat-free sour cream (or fat-free yogurt)
3/4 cup granulated sugar
1/4 cup canola or safflower oil
2 eggs
1 tsp. vanilla
4 tsps. poppy seeds
rind of 1 lemon (orange rind could also be used)

Icing (optional)
1/2 cup icing sugar
4 tsps. lemon juice

Method

1. Preheat over to 350
2. Prepare an 8x4 in loaf pan. I like to grease the pan with butter and then coat with flour.
3. In a large bowl, whisk together the dry ingredients - flour, baking powder, salt.
4. In another large bowl, whisk together the sour-cream, sugar, oil, eggs, vanilla, poppy seeds and rind.
5. Pour wet mixture over dry ingredients and using a spatula, stir just until compined.
6. Pour into prepared pan.
7. Bake for about 45 mins. Test that it is done by inserting a wooden skewer into the centre - it should comes out clean.
8. Remove from pan and let cool on a wire rack, about 10 minutes.
9. Mix icing sugar and lemon juice in a small bowl and drizzle over the loaf.
10. Let cool completely, serve and enjoy!