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Low-fat Lemon Poundcake

Makes 12 servings

• 1/2 cup unsalted butter, softened
• 1 3/4 cups sugar
• 1 tablespoon grated lemon zest (about 1 lemon)
• 1 1/2 cups liquid egg substitute
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoons water
• 1 cup low-fat lemon yogurt

SYRUP

• 1/2 cup sugar
• 1/2 cup fresh lemon juice
• 2 teaspoons grated lemon zest (about 1/2 lemon)

Preheat the oven to 325 degrees. Prepare a 10-inch (12-cup) bundt pan by spraying with nonstick spray and lightly flouring. Set aside.

In a large bowl, beat together the butter and the 1 3/4 cups sugar until fluffy, about 2 minutes, then beat in the 1 tablespoon zest. In another bowl, beat the egg substitute until thickened and fluffy, about 2 minutes; add the vanilla extract and beat well. Add the egg mixture to the butter mixture, and beat again.

In another bowl, sift together the flour, baking soda and salt. Stir the water into the yogurt. Add the flour mixture to the egg mixture alternately with the yogurt and beat it all together just until combined.

Do not overbeat.

Place the batter in the prepared pan and smooth the top. Bake for about 1 hour, or until a sharp knife inserted in the center comes out clean. Let cool in the pan for 15 minutes

Place the remaining 1/2 cup sugar, 1/2 cup lemon juice and 2 teaspoons lemon zest in a small saucepan and bring to a boil over medium-high heat, stirring until the sugar has dissolved. Turn the cake out onto a serving plate and slowly spoon the syrup onto the top. Do not pour the syrup over quickly, as it will all flow to the plate. You can spoon up any syrup that runs onto the plate and pour it back over the top.

Per serving: 359 calories, 8 g fat, 15 mg cholesterol, 206 mg sodium, 65 g carbohydrates, 7 g protein, 1 g fiber.

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