Low Sugar Lemon & Poppy Seed Loaf

Preheat the oven to 180C/160C fan/ gas mark 4 and lightly grease and line a 900g loaf tin with parchment paper.

In a bowl beat the spread and Truvia for Baking Caster with an electric whisk until light and fluffy.

Lightly beat the eggs, yogurt and lemon zest then add to the creamed mixture and whisk for a few seconds.

In a separate bowl sieve the flour and baking powder then stir in the poppy seeds. Fold the flour into the wet ingredients and stir gently until combined.

Spoon the mixture into the prepared tin and smooth the surface with a spatula.

Bake in the preheated oven for 55 minutes or until golden, well risen and a skewer inserted in the centre comes out clean.

To make the glaze, heat 25ml of lemon juice and the honey in a small saucepan then pour over the warm loaf, letting it soak into the cake. Leave the cake to cool in the tin then transfer to a wire rack to cool completely before slicing.

For an orange flavour add freshly grated orange zest and juice instead of lemon.