Making the Lemon Poppy Seed Loaf

1. Preheat the oven to 425°F and line an 8 x 4-inch loaf pan parchment paper.  Spray the parchment paper with cooking oil spray. Set aside. 
2. Sift the almond and whey protein in a medium-size bowl. Add the baking powder, poppy seeds, salt, and mix well. Set aside.
3. In the medium bowl whisk together the eggs, sour cream, coconut oil, lemon juice, lemon zest (or lemon extract) and sweetener.
4. Pour the wet ingredients into the dry ingredients and whisk until all the ingredients have been incorporated (the mixture will be fairly liquid)
5. Transfer the batter to the prepared loaf pan.  Place the loaf pan in the oven and bake for 8 minutes.  Reduce the oven temperature to 350 degrees F. and continue to bake for an additional 50-60 minutes, checking at the 30-minute mark to cover with aluminum foil if the loaf is browning too quickly.
6. Remove from the oven and let cool for about 10 minutes in the pan, then transfer to a cooling rack and cool completely.

Prepare the Lemon Glaze

1. Stir together the lemon glaze ingredients until no clumps remain.  Once the loaf has initially cooled, pour the lemon glaze over the loaf.  Sprinkle with additional poppy seeds if desire.