Lemon tea loaf

Yield: 2 servings

Measure Ingredient
2¼ cup All-purpose flour
2 teaspoons Double acting baking owder
2 tablespoons Grated lemon peel
¾ cup Granulated sugar
½ cup Whipped butter
2 \N Eggs
¼ cup Margarine
⅓ cup Whole milk
\N \N ...Garnish:
6 \N Thin lemon slices

nonstick cooking spray; set aide. Into medium mixing bowl sift together flour and baking powder; stir in lemon peel and set aside.

In large mixing bowl combine sugar, butter, eggs, and margarine and, using electric mixer at medium speed, beat until combined; increase peed to high and beat until mixture is light and fluffy and double in volume. Add flour mixture alternately with milk, beating at low speed until batter is smooth. Transfer batter to prepared pan and bake for 50 to 55 minutes (until browned and a cake tester inserted in center, comes out clean). Let cake cool in pan for 5 minutes; invert cake onto a wire rack and let cool completly. To serve. garnish with lemon slices and cut into 12 equal slices.

Each serving provides: 1 Bread exchnge; 1 fat Exchange; 110 Optional Calories. Per Serving: 220 calories; 4g protein; 9g fat; 31g carbohydrate; 56 mg calcium; 170 mg sodium; 57mg cholesterol; 0.8g dietaryfiber

Source: Weight Watchers Quick Success Program Cookbook Individul slices of this loaf may be wrapped in plastic freezer wrap and frozen for later use; thaw at room temperature Posted by COOKIE.LADY [MUMSIE] on Jul 16, 1992 MM by Cathy Svitek

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