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Lemon Tea Cake With Honey Glaze

This luscious, lemony cake is your ace in the hole. It goes together in no time, travels well – you can even pop it back into the loaf pan once it has cooled to protect it en route – and stays moist. Also, it can be dressed up (with whipped cream and fresh berries) or dressed down (sliced and individually wrapped in plastic) to suit any occasion.

No one will ever 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 ease.

Makes 1 loaf (12 servings)

• 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

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 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 inserted 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.

Per serving: 251 calories, 5 g protein, 8 g total fat (1 g saturated), 42 g carbohydrates, 36 mg cholesterol, 196 mg sodium, 3 g fiber.

(Created by Maria Speck.)

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