| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Vegetables |
|
Cyberealm, Mom’s best, Cakes, Low-fat |
24 |
Servings |
INGREDIENTS
| 2/3 |
c |
Margarine, softened |
| 2 2/3 |
c |
Sugar |
| 1 1/4 |
c |
Egg substitute, thawed |
| 1 1/2 |
c |
Low-fat sour cream |
| 1 |
ts |
Baking soda |
| 4 1/2 |
c |
Sifted flour |
| 1/4 |
ts |
Salt |
| 2 |
ts |
Vanilla |
|
|
Vegetable cooking spray |
| 1/2 |
c |
Sifted powdered sugar |
| 1 |
ts |
Grated lemon rind |
| 1 |
tb |
Fresh lemon juice |
|
|
Lemon slices (optional) |
|
|
Lemon rind curls (optional) |
INSTRUCTIONS
1. Beat margarine at medium speed of an electric mixer
until creamy; gradually add 2 2/3 cups sugar, beating
well. 2. Add egg substitute, and beat well.
3. Combine sour cream and soda; stir well. Combine
flour and salt; add to margarine mixture alternately
with sour cream mixture, beginning and ending with
flour mixture. Mix after each addition. Stir in
vanilla (writers' note.. at this point, I added a
tablespoon of fresh lemon juice also!).
4. Spoon batter into a 10 inch tube pan coated with
cooking spray. Bake at 325F for 1 hour and 20 minutes,
or until a wooden pick comes out clean. Cool in pan
for 10 minutes. 5. Remove cake from pan. Combine
powdered sugar, lemon juice and lemon rind. Drizzle
over cake. Let cake cool completely on wire rack. If
desired, garnish with lemon slices and lemon rind
curls. Yield: 24 servings (242 calories per slice).
Note: I reduced the fat content by using low-fat
margarine, and it came out just fine!!
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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