Lemon Bundt Cake

Kitchen Tested
  • Yield 16 servings

It's hard to believe this cake is "light".


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



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