A good-for-you addition to the lemon-poppy seed continuum
This bright lemony quick bread, punctuated with gently crunchy poppy seeds, is sweet and tender enough to satisfy a cake craving, but it does so in a much better-for-you way.
It is made with healthful olive oil, mostly whole-grain flour and has much less refined sugar than similar recipes. The loaf is sweetened in part with honey, which not only lends a rich flavor and some antioxidant power, it also makes for an ultra-moist crumb.
Because honey increases browning, the cake bakes at a lower temperature, which makes the top turn out level rather than with a high crown. But what you forgo in height you more than make up for with a gloriously deep golden-brown, caramelized crust.
To let the lemon flavor come through clearly and cleanly, I recommend using both honey and olive oil that are mild and light in taste and color.
This recipe is the perfect afternoon pick-me-up to enjoy with a cup of tea or to serve as part of a brunch spread.
• Ellie Krieger is a registered dietitian, nutritionist and author who hosts public television's "Ellie's Real Good Food." She blogs and offers a weekly newsletter at www.elliekrieger.com.