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

• 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.

sugar, vegetable oil, eggs, lemon juice, lemon zest, lowfat buttermilk, whole wheat flour, baking powder, salt, lemon juice, honey, sugar

Taken from www.food.com/recipe/lemon-tea-cake-with-honey-glaze-low-fat-and-whole-wheat-175262 (may not work)