Lemon Tea Cake With Honey Glaze (Low-Fat and Whole-Wheat)
4
People talking
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:
- 1hr 15mins
- Serves:
- Yields:
- Units:
4
People talking
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
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GLAZE
- 1⁄4 cup fresh lemon juice
- 2 tablespoons honey
- 2 tablespoons granulated sugar
directions
- Preheat oven to 350 degrees. Coat a loaf pan with nonstick cooking spray.
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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.
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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.
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RECIPE MADE WITH LOVE BY
@BecR2400
Contributor
@BecR2400
Contributor
"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."
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I used white whole wheat flour and a bundt cake pan. I baked it for about 35 minutes taking care not to overbake it. Turned out good--not dry at all.Reply
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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"!Reply
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I really liked the lemon in this, but it came out on the dry side, compared with other low fat and whole wheat baked goods I have made. I did use my stand up mixer, but thought it wasn't necessary, the eggs don't really get to the pale yellow stage with the oil and lemon juice in it. The glaze is a must on this, and does give it more moisture. Spreading a little Smart Balance on it helps too.Reply
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This worked like a dream the very 1st time I made it. I had to substitute semi complete for complete flour but it was still a complete hit with my friends. Thanks for this great recipe.Reply
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