Low Fat Lemon Poppyseed Loaf

Preheat your oven to 350 degrees F. Line a 9x5 loaf pan with parchment paper and set aside. Whisk together the wet ingredients (egg, egg whites, unsweetened applesauce, granulated sugar, vanilla extract, 1/2 cup lemon juice) until they are light and fluffy (about 1 minute). Fold in the dry ingredients (cassava flour, almond flour, baking powder, baking soda, salt, poppy seeds, 1 1/2 tbsp lemon zest) until they are just combined. Pour the batter into your prepared baking dish and bake for 45-50 minutes or until a toothpick can be inserted and come out clean. Let the bread cool for 15 minutes in the pan before letting it cool completely on a cooling rack. While the bread is cooling, make the glaze by whisking the glaze ingredients together (powdered sugar, 4 tsp lemon juice, 1 tsp lemon zest, 1/2 tbsp df milk). For a thinner glaze, add more milk. Once the loaf is done cooling, top it with the prepared glaze and enjoy!