Lemon Tea Cake With Honey Glaze Low Fat And Whole Wheat Food

LEMON TEA CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Grease an 8-inch-square pan. Cream the butter and sugar in a medium bowl until light and fluffy, using a hand mixer (about 3 minutes). Add the eggs one at a time while mixing, and then add the vanilla. Sift together the flour, baking powder and salt in a small bowl. Add half the flour to the butter mixture and combine. Add the lemon juice and zest, mix, and add the remaining flour, mixing again to combine. Pour into the prepared pan. Bake until the cake springs back when lightly pressed, about 20 minutes.
• For the glaze: Combine the confectioner's sugar, lemon zest and lemon juice and mix well. Mix until thoroughly incorporated. Pour over the cake.

MOIST LEMON TEA CAKES

Steps:

• In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the lemon juice, extracts and lemon zest. Add flour; beat just until moistened., Fill greased miniature muffin cups two-thirds full. Bake at 325° for 10-15 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely. , In a small bowl, combine glaze ingredients. Dip tops of cakes into glaze; place on waxed paper to dry.

LOW-FAT LEMON TEA CAKE

Steps:

• Mix flour, sugar, baking powder, baking soda, and salt together in a large bowl. Make a well in the middle, set aside.
• Mix the rest of the ingredients together in another medium sized bowl; pour it in the middle of the dry ingredients, and stir JUST UNTIL IT IS MIXED TOGETHER. If you overstir it, it will become a tough piece of crap.
• Preheat an oven to 350 degrees and wait 2 minutes; grease a loaf pan(9x5x2 1/2 i think).
• Bake for about 45 minutes, until the crust is brown and if you stick a toothpick inside it will come out clean.

EASY LEMON TEA CAKE

Steps:

• Preheat oven to 350 degrees Fahrenheit. Grease an 8 x 8-inch baking pan and set aside.
• In a large bowl, stir together the flour, sugar, baking powder, baking soda, and lemon peel.
• In a small bowl, stir together the egg and applesauce (or yogurt or oil). Add the lemon juice and stir to combine.
• *If using whole grain flour increase fat (applesauce, plain yogurt, or oil) to 2/3 cup.
• Pour wet ingredients into dry ingredients and stir until just well combined. Spoon into greased pan. Sprinkle with colored sugar if desired.
• Bake for 35-40 minutes or until a toothpick inserted in center comes out clean. Remove from oven and let cool for at least 20 minutes before cutting.

CHICKEN SCALOPPINE WITH LEMON GLAZE (LOW FAT AND DELICIOUS!)

Steps:

• In a small bowl or shallow dish whisk together mustard and eggs; set aside.
• Combine the dry bread crumbs with poultry seasoning, garlic powder and seasoning salt; spread on a piece of waxed paper.
• Dip the breasts firstly in egg/mustard mixture (shake off any excess egg) then coat well with the crumb mixture, pressing downs with hands to adhear the crumbs to the breast.
• Heat the olive oil in a skillet over medium heat.
• Add in the chicken and cook for about 5 minutes on each side, or until it is no longer pink inside; remove and transfer to a plate to keep warm.
• For the glaze; in the same skillet add in the broth, lemon juice and 1/4 teaspoon salt (or to taste, if using capers add in now) bring to a boil scraping any brown bits from the pan.
• Add in lemon slices and parsley; mix to combine for about 1 minute.
• Spoon the glaze/sauce over chicken.
• Delicious!

LEMON TEA CAKE

Steps:

• First, prepare the lemon syrup.
• To do so, in a small saucepan combine all the ingredients together and stir over medium heat until the sugar dissolves and the mixture comes to a boil.
• Keep the syrup warm until ready to use.
• Preheat oven to 350°F.
• In a large bowl, cream the butter and sugar together until fluffy.
• Add lemon zest and essence.
• Fold in eggs, one at a time, beating well after each addition.
• In a separate bowl, mix together the flour, baking powder, salt, baking soda and almond meal together.
• Add the flour mixture to the butter mixture alternating with the yoghurt, beating well after each addition.
• Pour the batter into a well-greased and lightly floured 8 1/2-9 inch bundt pan or any other 9-cup tube pan.
• Bake until the cake pulls away from the sides of the pan and tests done when a knife inserted in the center comes out clean.
• Slowly pour the lemon syrup over the cake.
• Allow the cake to cool and become lukewarm in a pan on the wire rack.
• Invert the cake onto a plate and serve.
• Enjoy!

ALMOND-LEMON TEA CAKE

Steps:

• Note: the key to making this cake batter smooth is incorporating the almond paste completely before the eggs are added; the success of the glaze-a pretty crystallized look and a proper set-requires 2 things, the glaze must be made just before it is brushed on the cake, and the cake must be warm from the oven so the sugar and juices can penetrate it properly and form crystals.
• Position a rack in the lower third of the oven; preheat oven to 350°.
• Lightly butter and flour an 8 ½ inch tube pan OR a 9x5 inch loaf pan, knocking out the excess flour.
• Make the cake: sift together the flour, baking powder, and salt twice.
• In a small bowl, combine the eggs and vanilla; whisk just to combine.
• In the bowl of a stand mixer fitted with paddle attachment, beat the almond paste on low speed until it breaks up.
• This can take up to a minute, depending on how soft and warm it is.
• Slowly add the sugar in a steady stream, beating until incorporated.
• If you add the sugar too quickly, the paste won't break up as well.
• Cut butter into 1 tablespoon pieces.
• Continue on low speed while adding the butter, a tablespoon at a time, for about 1 minute.
• Stop the mixer and scrape down the sides of the bowl with a rubber spatula.
• Then turn on the mixer to medium speed; beat until mixture is light in color and fluffy, 3-4 minutes.
• With the mixer still on medium, add the eggs in a very slow, steady stream and mix until incorporated.
• Stop the mixer and again scrape down the sides; resume mixer at medium speed and mix for another 30 seconds.
• Add in the citrus zest and mix in with a wooden spoon.
• Finally, add the flour mixture in batches, stirring after each addition until incorporated.
• Scrape down the sides of the bowl one last time; spoon batter into prepared pan; smooth the surface with an offset spatula.
• Bake 45-50 minutes, until the top springs back when lightly touched and a pick comes out clean; let cool in pan on a wire rack for 5-7 minutes.
• Meanwhile, stir together the lemon and orange juices and sugar in a small bowl.
• Place the wire rack holding the cake over a sheet of waxed paper or foil to catch any drips; invert the cake onto the rack.
• Brush the entire warm cake with the glaze, then let the cake cool completely on the rack (the cake breaks apart easily when warm, so don't attempt to move it).
• When the cake is cool, transfer it to a serving plate; serve at room temperature.

LEMON-LIME TEA CAKES

Steps:

• Preheat oven to 350 degrees. Lightly butter a 24-cup mini-muffin pan. In a large bowl, using an electric mixer, beat butter, 2/3 cup sugar, and lemon and lime zests on medium speed until light and creamy (not fluffy). Add lemon and lime juices along with eggs and beat to combine, scraping down bowl. With mixer on low, gradually add flour and salt and beat until blended. Divide batter among muffin cups (about 1 tablespoon each). Bake until cakes are golden around edges and a toothpick inserted in center comes out clean, about 15 minutes.
• Meanwhile, in a small saucepan, combine 2/3 cup water and 2/3 cup sugar; cook over medium, stirring occasionally, until sugar dissolves, about 5 minutes. Add lemon slices and rapidly simmer until peel turns translucent and lemon syrup thickens slightly, 5 minutes.
• With a toothpick, poke holes all over tops of warm tea cakes in pan. Drizzle 1/2 teaspoon lemon syrup over each cake. Let cakes cool slightly in pan; transfer to a wire rack to cool completely. Spoon lemon slices on top if desired.

LEMON TEA CAKE WITH HONEY GLAZE (LOW-FAT AND WHOLE-WHEAT)

Steps:

• 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 about 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 inverted 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.