Thursday, July 8, 2010

Lemon Buttermilk Loaf

Lemon Buttermilk Loaf: serves 12 ( 1 slice = 4 points)
"Weight Watcher's Take- Out" cookbook
1-1/3 c. all purpose flour
1/3 c. whole wheat flour
1 tsp. baking powder
1/4 tsp. baking soda
1/8 tsp. salt
5 T. butter, softened
1 c. sugar
1 egg
2 egg whites
1 T. grated lemon rind
1 tsp. vanilla
3/4 c. lowfat buttermilk
1/2 c. sifted powdered sugar
1 T. fresh lemon juice

Preheat oven to 350 and spray an 8x4" loaf pan with cooking spray.
Combine flours, baking powder, baking soda and salt in a bowl.
With an electric mixer, beat the butter, sugar ,egg , egg whites. lemon rind and vanilla in another bowl until well blended.
With mixer on low speed, add the flour mixture alternately with the buttermilk until just combined. Pour the mixture into the loaf pan and bake for 50-55 minutes or until done. Place pan on wire rack.
Mix powdered sugar and lemon juice ( you may have to add additional juice) Spread over hot bread. Let cool for 20 minutes. Carefully remove bread from pan to a serving plate. Let cool completely.

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