Best Lemon Tea Cake With Honey Glaze Low Fat And Whole Wheat Recipes

LEMON TEA CAKE WITH HONEY GLAZE (LOW-FAT AND WHOLE-WHEAT)

Lemon Tea Cake With Honey Glaze (Low-Fat and Whole-Wheat) image

This luscious, lemony loaf cake goes together fast, travels well- you can pop it back in the loaf pan once it has cooled to protect it en route- and stays moist. No one will guess this moist, sweet cake with a bright citrus tang is low-fat and made entirely with whole-wheat flour. Feel free to double the recipe and freeze the second loaf for future take-along use. From the newspaper.

Provided by BecR2400

Categories Quick Breads

Time 1h15m

Yield 1 loaf, 12 serving(s)

Number Of Ingredients 12

Ingredients

1 cup granulated sugar
1/3 cup vegetable oil
2 large eggs
1/4 cup fresh lemon juice
2 tablespoons lemon zest
1 cup low-fat buttermilk
2 1/2 cups whole wheat flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup fresh lemon juice
2 tablespoons honey
2 tablespoons granulated sugar

Steps:

Preheat oven to 350 degrees. Coat a loaf pan with nonstick cooking spray.
To make batter:.
Beat sugar, oil, eggs, lemon juice and zest with an electric mixer for about 1 to 2 minutes, or until pale and thick.
Gradually pour in buttermilk, and beat until smooth.
Combine flour, baking powder and salt in a separate bowl.
Stir flour mixture into egg mixture with a wooden spoon.
Pour the batter into prepared loaf pans.
Bake 1 hour and 15 minutes, or until a toothpick inverted in the center comes out clean.
To make glaze:.
Warm lemon juice, honey and sugar in small saucepan over low heat until sugar dissolves.
Pierce top of hot cake all over with wooden skewer or toothpick.
Generously brush honey glaze over bread so it seeps into holes.
Cool 20 minutes in pan. Unmold, and cool on wire rack before wrapping in plastic wrap to store.

Nutrition Facts : Calories 245.1, Fat 7.7, SaturatedFat 1.3, Cholesterol 31.8, Sodium 221.9, Carbohydrate 41.8, Fiber 2.8, Sugar 23, Protein 5.1

LOW-FAT LEMON TEA CAKE

Low-Fat Lemon Tea Cake image

A lovely low fat lemon tea cake with poppy seeds. My family loves this one so much that the gobble it down soo fast! Like in one day - especially my brother.

Provided by iPriscilla

Categories Breads

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 10

Ingredients

1 2/3 cups all-purpose flour
3/4 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup milk
1 egg
1/4 cup oil
1 tablespoon lemon juice
2 teaspoons poppy seeds

Steps:

Mix flour, sugar, baking powder, baking soda, and salt together in a large bowl. Make a well in the middle, set aside.
Mix the rest of the ingredients together in another medium sized bowl; pour it in the middle of the dry ingredients, and stir JUST UNTIL IT IS MIXED TOGETHER. If you overstir it, it will become a tough piece of crap.
Preheat an oven to 350 degrees and wait 2 minutes; grease a loaf pan(9x5x2 1/2 i think).
Bake for about 45 minutes, until the crust is brown and if you stick a toothpick inside it will come out clean.

MOIST LEMON TEA CAKES

Moist Lemon Tea Cakes image

Whenever I serve these lovely bite-size glazed cakes, they get rave reviews...and I get requests for the recipe. Lemon and cream cheese make for a winning combination.-Charlene Crump, Montgomery, Alabama

Provided by Taste of Home

Categories Desserts

Time 40m

Yield 8-1/2 dozen.

Number Of Ingredients 13

Ingredients

1-1/2 cups butter, softened
1 package (8 ounces) cream cheese, softened
2-1/4 cups sugar
6 large eggs
3 tablespoons lemon juice
2 teaspoons lemon extract
1 teaspoon vanilla extract
1-1/2 teaspoons grated lemon zest
3 cups all-purpose flour
GLAZE:
5-1/4 cups confectioners' sugar
1/2 cup plus 3 tablespoons 2% milk
3-1/2 teaspoons lemon extract

Steps:

In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the lemon juice, extracts and lemon zest. Add flour; beat just until moistened., Fill greased miniature muffin cups two-thirds full. Bake at 325° for 10-15 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely. , In a small bowl, combine glaze ingredients. Dip tops of cakes into glaze; place on waxed paper to dry.

Nutrition Facts : Calories 93 calories, Fat 4g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 38mg sodium, Carbohydrate 14g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.

EASY LEMON TEA CAKE

Easy Lemon Tea Cake image

Easy lemon tea cake can be made low fat or whole grain. Tartand sweet, it's the perfect snack with a cup of afternoon tea.

Provided by Renee Pottle

Number Of Ingredients 9

Ingredients

1/2 cup bleached, all-purpose flour* (or 3/4 cups all-purpose flour and 3/4 cup whole wheat or Khorasan flour)
3/4 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 Tablespoon grated lemon peel (fresh or dried)
1 large egg (beaten with a fork)
1/2 cup applesauce, plain yogurt, or vegetable oil
1/4 cup lemon juice
colored sugar (optional)

Steps:

Preheat oven to 350 degrees Fahrenheit. Grease an 8 x 8-inch baking pan and set aside.
In a large bowl, stir together the flour, sugar, baking powder, baking soda, and lemon peel.
In a small bowl, stir together the egg and applesauce (or yogurt or oil). Add the lemon juice and stir to combine.
*If using whole grain flour increase fat (applesauce, plain yogurt, or oil) to 2/3 cup.
Pour wet ingredients into dry ingredients and stir until just well combined. Spoon into greased pan. Sprinkle with colored sugar if desired.
Bake for 35-40 minutes or until a toothpick inserted in center comes out clean. Remove from oven and let cool for at least 20 minutes before cutting.