Lemon Bundt Cake

  • Yield: 16 servings


1/2cup margarine, at room temperature
3/4cup plus 1/3 cup sugar
3large egg whites, at room temperature
1teaspoon vanilla extract
1teaspoon lemon extract
2 1/2cups all-purpose flour
1teaspoon baking soda
1cup low-fat lemon yogurt, drained of any excess liquid
1tablespoon grated lemon rind
1/3cup lemon juice


  1. Preheat oven to 325F.  Coat a 10-inch bundt pan with nonstick cooking spray and dust with flour.
  2. In a mixing bowl, cream together margarine and 3/4 cup sugar.  Add egg whites and beat 4 minutes with a mixer on medium speed.  Add vanilla and lemon extracts.
  3. In another bowl, combine flour and baking soda.
  4. In another small dish, combine yogurt and lemon rind.  To the butter mixture, add dry ingredients alternately with yogurt, beginning and ending with dry ingredients.
  5. Pour into a bundt pan and bake 40 to 50 minuts, until a toothpick inserted in the middle comes out clean.
  6. In a small saucepan, heat remaining 1/3 cup sugar and lemon juice until sugar is melted; set aside.  Let the cake sit in pan 10 minutes, then turn out onto a serving plate and pour hot glaze over.

Nutritional Info *per serving

  • Calories 168
  • Fat 3.2g
  • Saturated Fat .6g
  • Cholesterol 1mg
  • Sodium 174mg