You are here: Home » Recipes » Lemon Bundt Cake Lemon Bundt Cake Recipe by Relish ContributorKitchen Tested Yield 16 servings It's hard to believe this cake is "light". PrintEmail Ingredients 1/2 cup margarine, at room temperature3/4 cup plus 1/3 cup sugar3 large egg whites, at room temperature1 teaspoon vanilla extract1 teaspoon lemon extract2 1/2 cups all-purpose flour1 teaspoon baking soda1 cup low-fat lemon yogurt, drained of any excess liquid1 tablespoon grated lemon rind1/3 cup lemon juice Instructions Preheat oven to 325F. Coat a 10-inch bundt pan with nonstick cooking spray and dust with flour. 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. In another bowl, combine flour and baking soda. 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. Pour into a bundt pan and bake 40 to 50 minuts, until a toothpick inserted in the middle comes out clean. 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.