Ingredients
- 1/4 cup butter, softened, plus more for buttering the pan
- 2 cups whole wheat pastry flour, divided, plus more for dusting
- 1 cup plus 2 tablespoons light brown sugar, divided
- 3 egg whites, divided
- 2 tablespoons lemon zest, divided
- Salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 tablespoons lemon juice
- 1 tablespoons finely grated ginger
- 3/4 cup lowfat sour cream
Directions
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Preheat oven to 350°F. Grease an 8- or 9-inch loaf pan with butter and dust with flour. Set aside.
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To make the streusel topping, stir together 1/2 cup flour, 2 tablespoons sugar, 1 egg white, 2 teaspoons lemon zest and a pinch of salt just until mixture forms small lumps. Chill until ready to use.
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In a large bowl, whisk together remaining 1 1/2 cups flour, baking powder, baking soda and 1/2 teaspoon salt. In a second large bowl, beat butter and remaining 1 cup sugar with an electric mixer for 1 minute. Add remaining 2 egg whites one at a time, beating well after each addition. Add remaining 4 teaspoons lemon zest, lemon juice and ginger and beat again until combined. Add flour mixture in thirds, alternating with sour cream and beating well after each addition.
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Transfer batter to prepared pan, scatter reserved streusel over the top and bake until cooked through, golden brown, and a toothpick inserted in the middle comes out clean, about 1 hour. Set aside to let cool completely, then turn out of pan and serve.