Mr. Higgins loves lemon-y things. After our recent cruise where I ate too many lemon poppyseed muffins, I decided to try to make my own, low-fat lemon poppyseed concoction. After perusing many recipes, I settled on one from Cooking Light for Lemon Poppyseed Pound Cake.
After reading the reviews of the recipe, I made a few changes. I added 1 teaspoon of lemon extract; subbed Splenda for sugar. Instead of the glaze filled with powdered sugar, I microwaved some lemon juice (from two lemons) and sugar together and brushed that mixture over the cake. I didn't use it all, so the calorie count was low.
This was a very tasty bread/cake and I'll definitely make it again. When we have company, I'll make it with sugar and the powdered sugar glaze. Yum!