Lemon Tea Cake with Honey Glaze Low Fat and Whole Wheat
Indulge in the zesty goodness of this Lemon Tea Cake with Honey Glaze, a wholesome and guilt-free treat that's perfect for any time of day. Made with hearty whole wheat flour and naturally sweetened with honey, this low-fat cake is infused with the bright, tangy flavor of freshly grated lemon zest and juice. Moist and light, thanks to low-fat yogurt and a touch of olive oil, this cake gets a luxurious finish from a simple honey-lemon glaze that adds a burst of sweetness and shine. Ready in under an hour, this easy-to-make recipe is a healthier twist on traditional tea cakes, offering a delightful blend of citrus and sweetness in every bite. Whether served with a cup of tea or as a light dessert, this whole wheat lemon cake is sure to impress.
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Recipe Information
Ingredients
- 1.5 cups Whole wheat flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 2 large Eggs
- 0.75 cup Plain low-fat yogurt
- 0.5 cup Honey
- 1 tablespoon Lemon zest
- 3 tablespoons Freshly squeezed lemon juice
- 1 teaspoon Vanilla extract
- 2 tablespoons Olive oil (light or extra light)
- 0.25 cup Powdered sugar
- 2 tablespoons Honey (for glaze)
- 1 tablespoon Fresh lemon juice (for glaze)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan with a light coating of olive oil or line it with parchment paper.
In a medium bowl, whisk together the whole wheat flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat the eggs until frothy. Add the yogurt, honey, lemon zest, lemon juice, vanilla extract, and olive oil, and whisk until smooth.
Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula until just combined. Do not overmix as this may result in a dense cake.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean.
While the cake is baking, prepare the honey glaze by whisking together the powdered sugar, honey, and fresh lemon juice in a small bowl until smooth and slightly runny.
Once the cake has finished baking, remove it from the oven and allow it to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
Once the cake has cooled, drizzle the honey glaze over the top, allowing it to drip down the sides.
Slice and serve. Store any leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
1755 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.8 g | 55% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 382 mg | 127% | |
| Sodium | 2182 mg | 95% | |
| Total Carbohydrate | 317.1 g | 115% | |
| Dietary Fiber | 23.2 g | 83% | |
| Total Sugars | 177.8 g | ||
| Protein | 47.3 g | 95% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 482 mg | 37% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 1510 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
