Lemon Delight Whole Wheat Tea Cake with Honey Drizzle
Indulge in the refreshing taste of this Lemon Delight Whole Wheat Tea Cake, a low-fat treat that's perfect for any occasion. This deliciously moist loaf, infused with the bright flavors of fresh lemons and fragrant lemon zest, not only satisfies your sweet tooth but also offers a healthier alternative to traditional cakes. With its airy texture and citrusy aroma, this cake is an ideal companion for your afternoon tea or as a light dessert. The delicate honey glaze adds a touch of sweetness, enhancing the lemony tang without overwhelming it. Easy to prepare and perfect for sharing, this cake can be kept fresh in its loaf pan for travel or quick snacking. Feel free to double the recipe; the freezer-friendly loaf promises delightful moments for months to come. Bake up a smile with this wholesome, guilt-free pleasure!
N/A
Servings
183
Calories
11
Ingredients
Ingredients
granulated sugar
1 cup (none)
vegetable oil
1/3 cup (none)
large eggs
2 (beaten)
fresh lemon juice
1/4 cup (none)
lemon zest
2 tablespoons (freshly grated)
low-fat buttermilk
1 cup (none)
whole wheat flour
2 1/2 cups (none)
baking powder
1 tablespoon (none)
salt
1/2 teaspoon (none)
honey
2 tablespoons (none)
additional granulated sugar
2 tablespoons (none)
Instructions
1
Preheat your oven to 350°F (175°C) and lightly coat a standard loaf pan with nonstick cooking spray.
2
In a large mixing bowl, combine granulated sugar, vegetable oil, eggs, fresh lemon juice, and lemon zest. Beat with an electric mixer on medium speed for 1 to 2 minutes until the mixture is pale and thick.
3
Gradually add the low-fat buttermilk to the egg mixture, mixing until well combined and smooth.
4
In a separate bowl, whisk together the whole wheat flour, baking powder, and salt.
5
Gently fold the flour mixture into the wet ingredients using a wooden spoon, mixing just until combined. Be careful not to overmix.
6
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
7
Bake in the preheated oven for 1 hour and 15 minutes, or until a toothpick inserted in the center comes out clean.
8
While the cake is baking, prepare the honey glaze by warming the fresh lemon juice, honey, and granulated sugar in a small saucepan over low heat. Stir until the sugar dissolves and the mixture is well combined.
9
Once the cake is done, remove it from the oven and pierce the top all over with a wooden skewer or toothpick. This allows the glaze to seep in.
10
Generously brush the warm honey glaze over the surface of the hot cake, allowing it to soak into the holes.
11
Let the cake cool in the pan for 20 minutes before carefully unmolding it onto a wire rack to cool completely. Wrap the cooled cake in plastic wrap for storage.
Nutrition Information
2.5g
Fat
35g
Carbs
4g
Protein
1.25g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is the main flavor of the Lemon Delight Whole Wheat Tea Cake?
The cake is infused with the bright flavors of fresh lemon juice and fragrant lemon zest, topped with a sweet honey drizzle.
Is this Lemon Delight Tea Cake a low-fat recipe?
Yes, this recipe is designed as a low-fat treat, containing only 2.5g of fat per serving.
What type of flour is used in this tea cake?
This recipe uses 2 1/2 cups of whole wheat flour for a wholesome and healthier alternative to traditional cakes.
How many calories are in one serving of this cake?
Each serving contains approximately 183 calories.
What size pan should I use for baking?
You should use a standard loaf pan lightly coated with nonstick cooking spray.
How long does the Lemon Delight Tea Cake need to bake?
The cake should bake in a preheated oven at 350°F (175°C) for about 1 hour and 15 minutes.
What are the ingredients for the honey glaze?
The glaze is made by warming fresh lemon juice, honey, and 2 tablespoons of additional granulated sugar.
Why should I pierce the top of the cake after baking?
Piercing the top with a skewer or toothpick allows the warm honey glaze to seep into the cake, enhancing its flavor and moisture.
Can I freeze this lemon tea cake?
Yes, this loaf is freezer-friendly and can be kept for several months.
How much lemon zest is required for the batter?
The recipe calls for 2 tablespoons of freshly grated lemon zest.
Does this recipe use butter?
No, this recipe uses 1/3 cup of vegetable oil and low-fat buttermilk instead of butter.
How many eggs are needed for this cake?
The recipe requires 2 large eggs, which should be beaten into the mixture.
What is the protein content per serving?
There are 4 grams of protein in each serving of this whole wheat cake.
How much sugar is in the cake batter?
The batter requires 1 cup of granulated sugar.
Is this cake suitable for an afternoon snack?
Yes, its airy texture and citrus aroma make it an ideal companion for afternoon tea or a light snack.
What kind of buttermilk is used?
The recipe specifies 1 cup of low-fat buttermilk to keep the cake moist while maintaining a lower fat content.
How should the cake be stored?
Once cooled, the cake should be wrapped in plastic wrap to maintain freshness.
How long should the cake cool before unmolding?
Let the cake cool in the loaf pan for 20 minutes before moving it to a wire rack.
What is the fiber content of this recipe?
Each serving provides approximately 1.25g of fiber.
Can I double the recipe?
Yes, you can double the recipe and freeze the second loaf for later use.
What is the total carbohydrate count per serving?
Each serving contains 35 grams of carbohydrates.
How do I know when the cake is done?
The cake is done when a toothpick inserted into the center comes out clean.
How much baking powder is used?
The recipe uses 1 tablespoon of baking powder as a leavening agent.
What is the purpose of the vegetable oil in this recipe?
Vegetable oil provides moisture to the cake while keeping the saturated fat lower than butter-based recipes.
Should the glaze be applied to a cold or hot cake?
The warm honey glaze should be brushed over the surface of the cake while it is still hot.
How many ingredients are in this recipe in total?
There are 11 ingredients required to make this cake and its glaze.
What mixing method is used for the dry ingredients?
The whole wheat flour, baking powder, and salt should be whisked together in a separate bowl before being folded into the wet ingredients.
What should the texture of the egg and sugar mixture look like?
The mixture should be beaten for 1 to 2 minutes until it appears pale and thick.
Is this considered a quick bread?
Yes, it is categorized as a quick bread because it uses baking powder for leavening rather than yeast.
How much honey is in the glaze?
The glaze contains 2 tablespoons of honey.