Lemon Tea Cake With Honey Glaze (Low-Fat And Whole-

Name: Lemon Tea Cake With Honey Glaze (Low-Fat And Whole-Wheat)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; GLAZE; 1/4 cup fresh lemon juice; 2 tablespoons honey; 2 tablespoons granulated sugar

Servings: persons

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

1
Preheat oven to 350 degrees. Coat a loaf pan with nonstick cooking spray.
2
To make batter:
3
Beat sugar, oil, eggs, lemon juice and zest with an electric mixer for about 1 to 2 minutes, or until pale and thick.
4
Gradually pour in buttermilk, and beat until smooth.
5
Combine flour, baking powder and salt in a separate bowl.
6
Stir flour mixture into egg mixture with a wooden spoon.
7
Pour the batter into prepared loaf pans.
8
Bake 1 hour and 15 minutes, or until a toothpick inverted in the center comes out clean.
9
To make glaze:
10
Warm lemon juice, honey and sugar in small saucepan over low heat until sugar dissolves.
11
Pierce top of hot cake all over with wooden skewer or toothpick.
12
Generously brush honey glaze over bread so it seeps into holes.
13
Cool 20 minutes in pan. Unmold, and cool on wire rack before wrapping in plastic wrap to store.

1170

kcal

Calories

Fat

124

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup granulated sugar, 1/3 cup vegetable oil, 2 large eggs, 1/4 cup fresh lemon juice, and more.

Yes, Lemon Tea Cake With Honey Glaze (Low-Fat And Whole-Wheat) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Lemon Tea Cake With Honey Glaze (Low-Fat And Whole-Wheat)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions