Lemon Poppyseed Flax Bread with Lemon Cream Cheese Icing

It's been a long week. The flu made it's way through our house, and on Sunday night Simon (10 months old) had an allergic reaction to some pasta he was eating. It was scary, but I recognized the hives right away and was able to give him Benadryl. It was our first experience with allergies in our house and luckily his doctor was able to get him in for testing right away.

The verdict?... EGGS!
I thought to myself "Well, why not?"
I'm learning to cook for a house full of special dietary needs anyways, why not throw egg-less recipes into the mix? I've never backed down from a challenge, so bring it on life...bring - it - on.
So I found myself staring at my Costco Sized Box of Meyer Lemons that I bought last night, and decided to whip up a lemon bread. I had a bunch of other recipes on my mind but all contained a lot of egg. This recipe is supposed to have an egg, but I decided to throw caution to the wind and try it without.

Lemon Cream Cheese Icing 
(Make before the loaf)

2 tablespoon of light cream cheese (room temperature)
1 teaspoon of vanilla extract
3-4 tablespoons of fresh lemon juice
1/3 cup of icing sugar

Beat all ingredients together with a hand held beaters. Refrigerate until lemon loaf has cooled. Then ice the loaf. The loaf will stay fresh if refrigerated for 1 week. It will last for 2 days on the counter... technically, but not realistically! ha.

Lemon Poppyseed Flax Bread

1/2 cup of whole wheat flour
3/4 cup of cake and pastry flour
1 teaspoon of poppy seeds
1/4 cup of ground flax
2 teaspoons of baking powder
1/2 teaspoon of salt
1 cup of 1% milk (or any kind will do)
2 tablespoons of melted butter
1 tablespoon of unsweetened applesauce
4 tablespoons of lemon freshly squeezed lemon juice (for batter)
3 tablespoons of lemon freshly squeezed lemon juice (for pouring on top of baked loaf)
2 teaspoons of lemon zest

Preheat oven to 350 degrees
Grease loaf pan (I used olive oil spray)
Mix all dry ingredients together with a whisk
Add wet ingredients to dry ones, and stir with a wooden spoon.
Spread batter in pan, and bake for approximately 35 minutes.
When loaf is ready, pull out of oven and place on a cooling rack. Poke holes all over the loaf and pour 3 tablespoons of lemon juice over the top. After 10 minutes of cooling, flip loaf out of pan and let cool completely on wire rack. Ice when the loaf in no longer warm to touch.