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Lemon Tea Cake With Honey Glaze Low Fat And Whole Wheat Recipe

Indulge in this unbelievably moist and delicious lemon tea cake, surprisingly low-fat and made entirely with wholesome whole wheat flour! This quick-to-make loaf cake is perfect for potlucks or a delightful afternoon treat. The bright citrus zest complements the sweet honey glaze beautifully. Double the recipe and freeze a loaf for later – it travels perfectly! This recipe is adapted from a newspaper favorite.

Prep Time 20 mins
Cook Time 75 mins
Calories 245.1 kcal
Protein 10g
Rating 4.0 (4 Reviews)
Lemon Tea Cake With Honey Glaze Low Fat And Whole Wheat 13

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Lemon Tea Cake With Honey Glaze Low Fat And Whole Wheat

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How to Make Lemon Tea Cake With Honey Glaze Low Fat And Whole Wheat

  1. Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
  2. In a large bowl, whisk together 1 cup granulated sugar, 1/2 cup vegetable oil, 2 large eggs, 1/4 cup fresh lemon juice, and 2 tablespoons lemon zest. Beat with an electric mixer for 1-2 minutes, until pale and fluffy.
  3. Gradually pour in 1 cup buttermilk, beating until smooth.
  4. In a separate bowl, whisk together 2 cups whole wheat flour, 2 teaspoons baking powder, and 1/2 teaspoon salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing with a wooden spoon or spatula until just combined. Do not overmix.
  6. Pour batter into the prepared loaf pan.
  7. Bake for 60-75 minutes, or until a wooden skewer inserted into the center comes out clean.
  8. While the cake is baking, prepare the glaze:
  9. In a small saucepan, combine 1/4 cup fresh lemon juice, 1/4 cup honey, and 1/4 cup granulated sugar. Heat over low heat, stirring constantly, until sugar dissolves completely.
  10. Once the cake is baked, immediately remove from the oven and pierce the top all over with a wooden skewer or toothpick.
  11. Generously brush the warm honey glaze over the cake, allowing it to seep into the holes.
  12. Let the cake cool in the pan for 20 minutes before unmolding onto a wire rack to cool completely.
  13. Wrap in plastic wrap and store at room temperature for up to 3 days or freeze for longer storage.

Nutrition Information (Approximate per serving)

Sodium

9 g

Sugar

92g

Fat

6g

Carbs

13g

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Sweets & Sides Desserts The Americas American Southern Healthy Vegetarian Spring Recipes Summer Recipes Baking

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Time To Make Course Preparation Healthy Breads Desserts Vegetarian Dietary Quick Breads 4 Hours Or Less