Recipe - Lemon Tea Loaf

2 One fourth cup Allpurpose flour
2 teaspoon Double acting baking owder
2 tablespoon Grated lemon peel
Three fourths cup Granulated sugar
One half cup Whipped butter
2 Eggs
One fourth cup Margarine
1/3 cup Whole milk
...Garnish:
6 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini