Lemon tea loaf

1. Nonstick cooking spray; set aide.
2. Into medium mixing bowl sift together flour and baking powder; stir in lemon peel and set aside.
3. 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.
4. Add flour mixture alternately with milk, beating at low speed until batter is smooth.
5. Transfer batter to prepared pan and bake for 50 to 55 minutes (until browned and a cake tester inserted in center, comes out clean).
6. Let cake cool in pan for 5 minutes; invert cake onto a wire rack and let cool completly.
7. To serve.
8. Garnishi with lemon slices and cut into 12 equal slices.
9. Each serving provides: 1 bread exchnge; 1 fat exchange; 110 optional calories.
10. Per serving: 220 calories; 4g protein; 9g fat; 31g carbohydrate; 56 mg calcium; 170 mg sodium; 57mg cholesterol; 0.
11. 8g dietaryfiber.