Product Recall:Various Brands of Vegetable Products

Low-Fat Strawberry Tea Loaf with Lemon-Basil Glaze

Prep time: 10min
Total time: 90min
Serves: 12
2 cups
all-purpose flour
500 mL
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
11/2 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 tbsp
finely chopped basil
15 mL
Per serving: 1 slice
calories
190
fat
1 g
saturated fat
0.4 g
carbs
42 g
sugar
24 g
protein
4 g
cholestrol
30 mg
fibre
1 g
sodium
190 mg

Directions

  1. Preheat oven to 350°F (180°C). 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.

  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.

  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.

  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

Cooling time: 20 min