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