I love all things citrus and love cooking with buttermilk so imagine my delight when my friends at Eat Better America posted a recipe for Buttermilk Lime Tea Bread! I’ve adapted their recipe slightly by replacing the lime with lemon for a moist, simple tea bread with a light lemony flavor. Enjoy a slice as is or smear on a spoonful of seedless blackberry jam for an extra special treat. The folks at Eat Better America suggest mixing 1 tablespoon of sugar and 1 tablespoon of zest into a tub of spreadable cream cheese.
I can read your minds and they’re thinking: “Great, but what do I do with the other 3 cups of buttermilk in the quart because that’s the only way it’s sold?”. I’m one step ahead of you on that one! I plan on using the remaining buttermilk in Buttermilk Chive Mashed Potatoes-simply stir buttermilk and some very finely snipped chives (only if you think you can tolerate them), salt, pepper and just a touch of butter (again, whatever you can tolerate) into a batch of mashed potatoes. Next, I’m going to make Buttermilk “Fried” Chicken followed by Impromptu Buttermilk Ranch Sauce (for dipping oven fries and dressing baked potatoes) by mixing buttermilk, some fat free Greek yogurt, a squeeze of fresh lemon and a sprinkling of my favorite all-purpose seasoning Penzey’s Mural of Flavor…add some freshly grated Parmigiano Reggiano for even more savory flavor. Finally, because I know the little mouse I’m married to will polish off the tea bread faster than it took to bake it, I’ll be making Raspberry Filled Chocolate Layer Cake (such a keeper!). Any questions? Go get cooking!
Low-fat Lemon Buttermilk Tea Bread
Makes 16 servings
1 3/4 cups flour
3/4 cups sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 cup buttermilk
1/4 cup canola oil
2 teaspoons finely grate lemon peel
3 tablespoons lemon juice
1 tablespoon sugar
Preheat oven to 350 degrees. Spray the bottom and sides of a 9×5 inch pan and line the bottom with parchment paper. Mix flour, 3/4 cup sugar, baking powder and salt in a medium bowl. In another bowl mix egg, buttermilk, oil, lemon peel and 1 tablespoon of lemon juice until well blended. Add buttermilk mixture to flour mixture and stir until just moistened (there may be some lumps). Spread mixture in prepared pan.
Bake 50-60 minutes or until golden brown and a toothpick inserted in the center comes out clean. Meanwhile, mix remaining lemon juice with 1 tablespoon of sugar. Brush mixture over the top of the warm bread then cool in the pan on a rack for 10 minutes, remove bread from pan and cool an additional hour. When completely cool, wrap in plastic wrap. This bread is best served the next day.
Nutritional Information Per Serving: Based on 16 slices
130 calories, 4 grams fat, o grams fiber, 2 grams protein, 22 grams carbohydrate
Helpful Hints: For dark or non-stick pans reduce the oven to 325 degrees to prevent too much darkening. Also, remember, a plastic or metal washable ruler makes portioning a snap. This recipe makes 16 slices-keep yourself honest by measuring out the slices before you enjoy.