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.

• Ready In: 1 hr 15 mins
• Serves: 12
• Yields: 1 loaf

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

• GLAZE

• 1⁄4 cup fresh lemon juice
• 2  tablespoons honey
• 2  tablespoons granulated sugar

Directions

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.