Wednesday, September 9, 2009

Lightened Up Lemon Bundt Cake

My mom gets the weekly Woman's World magazine. You can bet on it, every Sunday she makes her trip to the Walmart and this is in her cart when she checks out. I like this magazine too. It has little stories, tips, recipes and there is always a lightened up recipe. I have made muffins and bread from this magazine and knew that I would want to make this lemon cake. This was another one that I wasn't disappointed with.

Lightened Up Lemon Bundt Cake
From:Womans World Magazine

4 cups AP flour
2 tsp baking powder
1 tsp salt
3/4 tsp baking soda
1 1/2 cups refrigerated liquid egg substitute
1 1/2 cups sugar
2/3 cup oil
1 container (6oz) low fat lemon yogurt
1/2 cup plus 3 Tbsp lemon juice
3 Tbsp grated lemon zest
2 cups confectioners sugar

Preheat oven to 350 degrees. Coat a 12 cup Bundt pan with cooking spray. Combine flour, baking powder, salt and soda; reserve. On medium-high speed, beat egg substitute, sugar, oil, yogurt and 1/2 cup lemon juice until combined. On medium-low speed, gradually beat in flour mixture. Stir in zest. Pour into pan. Bake 45 minutes or until toothpick inserted comes out clean. Cool 20 minutes. Remove from pan to rack; cool completely. Whisk together confectioners sugar and 3 Tbsp lemon juice until smooth; poor over cake.

13 comments:

Smitten Sugar said...

Yum looks delicious!

Avanika [YumsiliciousBakes] said...

This looks great! I love lighter, healthier desserts!!! How many eggs would this need? Egg substitute isn't available here!

Megan said...

This sounds like a keeper! I'm loving lemon more and more these days!

Megan said...
This comment has been removed by the author.
The Double Dipped Life said...

This looks divine!

The Blonde Duck said...

Lightened up anything is wonderful!

Katherine Aucoin said...

Lemon anything has my attention the the "lightened" up part is an added bonus!

Maria said...

I love the lighter version!

Donna-FFW said...

This looks absolutely fantastic. So light airy and delicious!

Ingrid said...

While I might have seen that magazine I've never "checked" it out.

Your cake looks fabulous. It almost looks like there's a filling.
~ingrid

Valerie said...

It's great to find light recipes that look great and taste good. I definitely copied this one!

James | Postcard Printing said...

I thought that It was a slice bread. Lemon cake, Maybe I can try to do that also. The best thing about it is that was a simple presentation but I think it taste good.

Lynn said...

Mmm, this looks delicious. You have such an awesome blog! I love it. I am drooling and drooling over here :)

Wednesday, September 9, 2009

Lightened Up Lemon Bundt Cake

My mom gets the weekly Woman's World magazine. You can bet on it, every Sunday she makes her trip to the Walmart and this is in her cart when she checks out. I like this magazine too. It has little stories, tips, recipes and there is always a lightened up recipe. I have made muffins and bread from this magazine and knew that I would want to make this lemon cake. This was another one that I wasn't disappointed with.

Lightened Up Lemon Bundt Cake
From:Womans World Magazine

4 cups AP flour
2 tsp baking powder
1 tsp salt
3/4 tsp baking soda
1 1/2 cups refrigerated liquid egg substitute
1 1/2 cups sugar
2/3 cup oil
1 container (6oz) low fat lemon yogurt
1/2 cup plus 3 Tbsp lemon juice
3 Tbsp grated lemon zest
2 cups confectioners sugar

Preheat oven to 350 degrees. Coat a 12 cup Bundt pan with cooking spray. Combine flour, baking powder, salt and soda; reserve. On medium-high speed, beat egg substitute, sugar, oil, yogurt and 1/2 cup lemon juice until combined. On medium-low speed, gradually beat in flour mixture. Stir in zest. Pour into pan. Bake 45 minutes or until toothpick inserted comes out clean. Cool 20 minutes. Remove from pan to rack; cool completely. Whisk together confectioners sugar and 3 Tbsp lemon juice until smooth; poor over cake.

13 comments:

Smitten Sugar said...

Yum looks delicious!

Avanika [YumsiliciousBakes] said...

This looks great! I love lighter, healthier desserts!!! How many eggs would this need? Egg substitute isn't available here!

Megan said...

This sounds like a keeper! I'm loving lemon more and more these days!

Megan said...
This comment has been removed by the author.
The Double Dipped Life said...

This looks divine!

The Blonde Duck said...

Lightened up anything is wonderful!

Katherine Aucoin said...

Lemon anything has my attention the the "lightened" up part is an added bonus!

Maria said...

I love the lighter version!

Donna-FFW said...

This looks absolutely fantastic. So light airy and delicious!

Ingrid said...

While I might have seen that magazine I've never "checked" it out.

Your cake looks fabulous. It almost looks like there's a filling.
~ingrid

Valerie said...

It's great to find light recipes that look great and taste good. I definitely copied this one!

James | Postcard Printing said...

I thought that It was a slice bread. Lemon cake, Maybe I can try to do that also. The best thing about it is that was a simple presentation but I think it taste good.

Lynn said...

Mmm, this looks delicious. You have such an awesome blog! I love it. I am drooling and drooling over here :)