By Frances
This comes from Healthy Food Guide and is a low FODMAP recipe, good for people suffering from IBS apparently.
Turned out really nice and lemony and not too sweet. I used rice syrup for the lemon glaze instead of sugar.

100g non-dairy spread (I used Olivani)
100g (1/2 c) sugar
2 eggs
1 tsp grated lemon zest
1 1/2 Tbs lemon juice
1 1/3 c spelt flour
1 1/2 tsp baking powder
1 Tbs poppy seeds

Lemon glaze:
1/4 c lemon juice
1/4 c sugar or rice syrup
few grates of lemon zest plus extra for topping

Preheat oven to 180C. Grease and line a loaf tin.
Cream spread and sugar until pale, then mix in eggs one at a time. Stir in lemon zest and juice then fold in flour, baking powder and poppy seeds, Pour batter into tin and bake around 35 min until loaf is risen, springy and golden and an inserted skewer comes out clean.
While loaf is cooking, combine glaze ingredients. Remove cooked loaf from oven and drizzle syrup over allowing it to soak in. Turn loaf out and decorate with extra lemon zest.