1/2 c Reduced-fat margarine or
Light butter
1 1/2 c Sugar
3 Egg whites
2/3 c Unbleached flour
2/3 c Oat bran
1 1/2 tb Poppy seeds
1/2 ts Baking soda
1 c Nonfat lemon yogurt
3 tb Lemon juice
1 tb Lemon rind, freshly grated
—glaze
1/3 c Confectioners’sugar
2 ts Lemon juice
1. Beat margarine or butter and sugar until smooth. Beat in egg whites. In
large bowl, combine flour, oat bran, poppy seeds and baking soda. Add flour
mixture, yogurt, lemon juice and rind to margerine mixture.
2. Spread batter in nonstick, 12-cup Bundt pan. Bake at 350 degrees for 40
minutes or until toothpick comes clean. Cool in pan for 20 minutes. Invert
onto a wire rack. For glaze, combine confectioners’ sugar with lemon juice.
Drizzle on cake.
Published in Newsday (Long Island, NY newspaper) Dec 21, 1994 in From My
Kitchen to Yours from “Secrets of Fat Free Baking” by Sandra Woodruff. Meal
Yields
1 Cake