How to make it

  • 1. Preheat the oven to 325°F. Lightly coat a nonstick 10-inch springform pan with aerosol baker's spray.
  • 2. 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.
  • 3. Beat the egg whites with the salt until they hold stiff peaks. Gently fold the whites into the batter, trying not to deflate them. 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.
  • This cakes lends itself to all kinds of garnishes. Cut it in half and fill with nonfat sugarless frozen whipped topping and fresh or thawed frozen sliced berries for a festive dessert. Or serve it plain with hot tea for an afternoon treat.
  • Nutritional Information:
  • Per Serving:
  • Calories 112 (22% calories from fat)
  • Carbohydrate 17g
  • Total Fat 3g
  • Saturated Fat 0
  • Protein 5g
  • Dietary Fiber 0
  • Cholesterol 0
  • Sodium 109mg
  • Potassium 96mg

Reviews & Comments 5

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    " It was excellent "
    bluewaterandsand ate it and said...
    I love the way this one sounds. I will make for Easter.
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  • catbot79 10 years ago
    Looks luscious and lemony... and even better, it fits into my diet. Hooray for you posting this!!
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    " It was excellent "
    bluewaterandsand ate it and said...
    sounds delicious
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  • tupelohoney17 10 years ago
    My lemon tree is getting a workout this month! This sounds wonderful and I love the reduced sugar! Great post, bookmarked and ready to go.
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    " It was excellent "
    henrie ate it and said...
    Looks picture perfect, have to make this one for my husband. Great post GF, I love Lemon Cakes and Pies.
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