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

READY IN: 1hr 15mins
Recipe by BecR

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.

Top Review by laura.scrimgeour

Mmmm, yummy! I only gave it four stars instead of five because it's not as tasty as my mother-in-law's white flour lemon cake, but it is definitely better for you. I do admit, it's not fair comparing anything I bake with whole wheat to anything she bakes with white flour. It came out surprisingly light, and mine wasn't too dry. I added extra lemon zest, and it has a really lovely flavour. The only problem is I'm tempted to eat more because it's "healthy"!

Ingredients Nutrition


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

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