LEMON BUNDT CAKE
1/3 cup reduced-fat margarine
1 cup sugar
2 eggs
2 egg whites
2 teaspoons vanilla extract
2 teaspoons lemon rind (about 1 medium lemon)
2 tablespoons fresh lemon juice (about 2 medium lemons)
2 1/4 cups cake flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 teaspoon powdered sugar (for garnish)
2 cups strawberries, hulled and halved (for garnish)
Preheat oven to 325 degrees F. Spray standard-size, 12-cup Bundt pan with nonstick cooking spray.
In large bowl, cream margarine until light; gradually add sugar, continuing to cream until fluffy. Add eggs, egg whites, vanilla extract, lemon rind and lemon juice. Mix well.
In medium bowl, sift together flour, baking powder, baking soda and salt. Add dry ingredients to the margarine mixture in thirds, alternating with the buttermilk. Beat batter after each addition. Pour batter into prepared pan.
Bake in preheated oven about 50-60 minutes, until toothpick inserted in the center of the cake comes out clean. Remove from oven and cool 10 minutes on a wire rack. Remove cake from pan and set on wire rack. Cool completely.
Sift powdered sugar over cake to cover lightly. Serve on platter surrounded by fresh strawberries.
Makes 16 servings
Source: The Sugar Association
1/3 cup reduced-fat margarine
1 cup sugar
2 eggs
2 egg whites
2 teaspoons vanilla extract
2 teaspoons lemon rind (about 1 medium lemon)
2 tablespoons fresh lemon juice (about 2 medium lemons)
2 1/4 cups cake flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 teaspoon powdered sugar (for garnish)
2 cups strawberries, hulled and halved (for garnish)
Preheat oven to 325 degrees F. Spray standard-size, 12-cup Bundt pan with nonstick cooking spray.
In large bowl, cream margarine until light; gradually add sugar, continuing to cream until fluffy. Add eggs, egg whites, vanilla extract, lemon rind and lemon juice. Mix well.
In medium bowl, sift together flour, baking powder, baking soda and salt. Add dry ingredients to the margarine mixture in thirds, alternating with the buttermilk. Beat batter after each addition. Pour batter into prepared pan.
Bake in preheated oven about 50-60 minutes, until toothpick inserted in the center of the cake comes out clean. Remove from oven and cool 10 minutes on a wire rack. Remove cake from pan and set on wire rack. Cool completely.
Sift powdered sugar over cake to cover lightly. Serve on platter surrounded by fresh strawberries.
Makes 16 servings
Source: The Sugar Association
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