Low-Fat Strawberry Tea Loaf with Lemon-Basil Glaze

  • Prep Time 10 min
  • Total Time 1 h 30 min
  • Serves: 12

Ingredients

  • 2 cups all-purpose flour 500ml
  • 3/4 cup sugar 175 mL
  • 1 tsp baking powder 5 mL
  • 1/2 tsp baking soda 2 mL
  • 1/2 tsp salt 2 mL
  • 2 eggs
  • 1/2 cup buttermilk 125 mL
  • 1/4 cup unsweetened applesauce 60 mL
  • 1 1/2 tsp finely grated lemon zest 7 mL
  • 1 tsp vanilla extract 5 mL
  • 1 cup finely chopped strawberries, tossed with 1 tbsp (15 mL) all- purpose flour 250 mL
  • Lemon-Basil Glaze:
  • 1 cup icing sugar 250 mL
  • 3 tbsp lemon juice 45 mL
  • 1 tsp finely grated lemon zest 5 mL
  • 1 tsp finely chopped basil 15 mL

Directions

  • Step 1

    Preheat oven to 350ºF (180ºC). Grease a 9 x 5-in. (23 x 13-cm/1.9 L) loaf pan, line bottom with strip of parchment paper with 2-in. (5-cm) overhang on either end.

  • Step 2

    In large bowl, whisk together flour, sugar, baking powder, baking soda and salt. In separate bowl, whisk eggs, buttermilk, applesauce, the 1 1/2 tsp (7 mL) lemon zest and vanilla. Pour egg mixture into dry ingredients. Mix just until incorporated. Fold in prepared strawberries. Scrape batter into prepared pan.

  • Step 3

    Bake 50 to 60 min., or until cake tester inserted in middle of loaf comes out clean. Cool loaf in pan, set on wire rack, 20 min. before using parchment overhang to lift out loaf. Cool completely on rack.

  • Step 4

    Meanwhile, to make glaze, use a whisk to blend icing sugar, lemon juice and the 1 tsp (5 mL) lemon zest. Stir in basil. Drizzle loaf with glaze. Allow glaze to set before slicing.

Tip

Wrap and store at room temperature for up to 2 days or wrap with foil and freeze for up to 2 weeks.

Nutrition Facts

  • Nutrition Description Per serving: 1 slice
  • Calories 190
  • Fat 1 g
  • Saturated Fat 0.4 g
  • Carbs 42 g
  • Sugar 24 g
  • Protein 4 g
  • Cholesterol 30 mg
  • Fibre 1 g
  • Sodium 190 mg