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