Low Fat Lemon Bundt Cake

Serves 14

Cake:
Butter flavored cooking spray
8 oz. plain nonfat yogurt
1/2 cup light corn syrup
3 cups sugar
1 tsp. vanilla extract
8 egg whites
2 Tbs. fresh lemon juice
rind from 1/2 lemon, grated
3 cups flour
1/3 cup powdered sugar
1/2 tsp. baking powder
1 tsp. salt

Icing:
1 Tbs. fat-free margarine
2 Tbs. fresh lemon juice
rind from 1/2 lemon, grated 
1/2 tsp. vanilla extract
1/8 tsp. salt
2 cups powdered sugar
1 Tbs. skim milk

Preheat oven to 300 degrees. Spray a bundt pan with cooking spray. 

In a large bowl, combine yogurt, corn syrup, sugar, vanilla, egg whites, lemon juice, and lemon rind and mix well. In a medium bowl, combine flour, powdered sugar, baking powder, and salt. Mix well.

Add a the dry mixture to the wet mixture and mix well. Pour batter into pan. Bake for about 1 hour and 20 minutes.

Let cake cool for about 10 minutes before removing from pan. Remove cake from pan and cool in the refrigerator for about 15 minutes before icing.

Combine icing ingredients and mix well. Pour or spread icing over cake until it's completely covered. Cool completely before serving.

Nutritional Info:
Cal: 386
Fat: less than 1 gram

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