Lemon Tea Loaf
Used with permission from the new cookbook
Lighthearted at Home: The Very Best of Anne Lindsay
Alterations should be made to fit with your dietary needs. Please
consult with your medical team before you attempt to make this recipe.
Lemon Tea Loaf: makes 16 small slices
1 cup granulated sugar
1/4 cup soft margarine
2 tbsp low-fat plain yogurt
1/2 cup low-fat milk
11/2 cups all-purpose flour
1 tsp baking powder 5 mL
Grated rind of 1 lemon
Juice of 1 lemon
1/4 cup granulated sugar
- Line 8 × 4 inch (1.5 L) loaf pan with foil; grease lightly.
- In large bowl, cream sugar and margarine. Beat in egg and yogurt; beat in milk. Mix flour and baking powder; beat into egg mixture until blended. Stir in lemon rind.
- Spoon into prepared pan; bake in 350°F (180°C) oven for 1 hour or until toothpick inserted in centre comes out clean. Let cake stand in pan for 3 minutes.
- Glaze: Meanwhile, in small bowl, combine lemon juice and sugar, mixing well; pour over top of warm cake. Remove foil and cake from pan and place on rack. Loosen foil and let cake cool completely before cutting.
This tangy cake is an excellent choice to serve for dessert with fresh fruit or sorbet.
PER slice: 139 calories, 2 g protein, 3 g total fat, 1 g saturated fat, 12 mg cholesterol, 26 g carbohydrate, 0 g fibre, 53 mg sodium, 39 mg potassium
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