LEMON CAKE

by Don
(Minnesota)

1-1/2 oz Low Fat margarine
3/4 cup Liquid Egg Substitute
3 tbsp Sugar
5 Pkts Granular Sugar Substitute
1/4 cup Hot Water
1 tbsp Lemon Juice
1/2 tsp Vanilla Extract
1 tsp grated Fresh Lemon Peel or Lemon Zest
1 1/2 cup White, Enriched Cake Flour
2 tsp Low-Sodium Baking Powder
6 Egg Whites
1 pinch Salt

Preheat oven to 325 degrees. Lightly coat a nonstick 10-inch springform pan with non-stick cooking spray.
Melt the margarine and set aside to cool.

Beat the egg substitute until creamy and light. Continue to beat and add the sugar and sugar substitute slowly, until the mixture is pale and fluffy. Slowly add the water, lemon juice, cooled margarine, vanilla extract, and lemon zest.

Combine the flour and baking powder. Sift over the batter and fold in gently, using as few strokes as possible.

Beat the egg whites with the salt until they hold stiff peaks. Gently fold the whites into the batter. Place in the prepared pan. Bake for 40 to 45 minutes, until browned and the cake tests done.

Cool in the pan on a rack. Remove sides of the pan and cut into slices to serve.