| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | 1 | Servings | ||
INGREDIENTS
| 1 1/8 | c | Flour |
| 1 | Whole egg | |
| 1 | Egg white | |
| 1/2 | c | Margarine (I used 3 Tb ICBINB light, and 5 scant TBs Smartbeat FF marg) |
| 8 | oz | Yogurt (I used lowfat vanilla-can sub other flavors) |
| 1/4 | ts | Salt |
| 1/4 | ts | Soda |
| 1 | ts | Grated lemon peel |
| 3/4 | c | Sugar (may want to use 1 cup if using unflavored yogurt) |
| 1/2 | ts | Grated lemon peel |
| 1/2 | tb | Lemon juice (up to 1) |
| 1/2 | c | Powdered sugar |
| 1/4 | ts | Vanilla |
| 1/2 | tb | Marg (I used ff marg) |
INSTRUCTIONS
LEMON GLAZE made this pound cake last night and it was yummy! The recipe below if for a small bundt pan, but can be doubled for a large pan, just bake longer-about 60 minutes For cake, cream sugar and margarine together. Add yogurt and eggs. Add dry ingredients and mix well. Pour in pammed small size bundt pan and bake about 45 minutes at 325 until lightly browned. Mix lemon glaze by putting all ingredients except the lemon juice together. Add just enough lemon juice to get a pourable consistency. Cool cake 10 min in pan, then invert and cool the rest of the way. Pour lemon glaze over cooled cake. About 8-10 servings. (8 servings is about 3.5 grams per serving, I figure.) Posted to Digest eat-lf.v097.n112 by Nicki Eger <eger@sled.gsfc.nasa.gov> on Apr 28, 1997
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