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.
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INGREDIENTS
Nutrition- 1cup granulated sugar
- 1⁄3cup vegetable oil
- 2large eggs
- 1⁄4
- 2tablespoons lemon zest
- 1
- 2 1⁄2cups whole wheat flour
- 1tablespoon baking powder
- 1⁄2teaspoon salt
GLAZE
- 1⁄4
- 2tablespoons honey
- 2tablespoons granulated sugar
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DIRECTIONS
- 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.
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