A honey of a healthful lemon poppy seed bread

Lemon poppy seed bread

This brightly 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 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. Prep: 40 minutes, plus cooling time Bake: 40 to 45 minutes 10 servings (makes one 9-by-5-inch loaf or two 5 cup whole-wheat pastry flour or regular whole-wheat flour cup all-purpose flour teaspoon baking powder teaspoon baking soda teaspoon salt cup granulated sugar cup honey (one that is light in flavor and color) cup olive oil (one that is light in flavor and color) large eggs tablespoons freshly grated lemon zest (about 3 large lemons) teaspoon vanilla cup buttermilk, well shaken tablespoons fresh lemon juice tablespoons poppy seeds Heat the oven to 325 degrees. Brush or spray a 9-by-5-inch loaf pan with a little oil. Cut a piece of parchment paper to fit the bottom of the pan and place it inside. Whisk together the whole-wheat and all-purpose flours, baking powder, baking soda and salt in a bowl. In a separate bowl, whisk together the sugar, honey, oil and eggs until well incorporated; stir in the lemon zest and vanilla. In a liquid measuring cup, combine the buttermilk and lemon juice. Alternate adding the dry ingredients and then the buttermilk mixture to the egg mixture, in two batches each, stirring after each addition until just incorporated. Gently stir in the poppy seeds. Pour the batter into the pan, spreading it evenly. Bake (middle rack) until browned and a wooden skewer inserted into center comes out clean, 40 to 45 minutes. (The small loaves may need less baking time and may dome slightly.) Let cool in the pan, 15 minutes. Turn out onto a wire rack; cool completely before serving or storing.

250 calories, 10 g fat, 2 g saturated fat, 40 mg cholesterol, 38 g carbohydrates, 23 g sugar, 4 g protein, 140 mg sodium, 2 g fiber

DEB LINDSEY/FOR THE WASHINGTON POST