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Lowfat Lemon Bundt Cake

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Lowfat Lemon Bundt Cake


Butter Flavored Cooking Spray
8 oz Plain Nonfat Yogurt
½ cup Light Corn Syrup
3 cups Sugar
1 tsp Vanilla Extract
8 Egg Whites
2 Tbsp Fresh Lemon Juice
Rind From 1/2 Lemon, grated
3 cups Flour
⅓ cup Powdered Sugar
½ tsp Baking Powder
1 tsp Salt
1 Tbsp Fat-free Margarine
2 Tbsp Fresh Lemon Juice
Rind From 1/2 Lemon, grated
½ tsp Vanilla Extract
⅛ tsp Salt
2 cups Powdered Sugar
1 Tbsp Skim Milk


Preheat oven to 300 degrees. Spray a bundt pan with cooking spray.

In a large bowl, combine yogurt, corn syrup, sugar, vanilla, egg whites, lemon juice, and lemon rind and mix well. In a medium bowl, combine flour, powdered sugar, baking powder, and salt. Mix well.

Add a the dry mixture to the wet mixture and mix well. Pour batter into pan. Bake for about 1 hour and 20 minutes.

Let cake cool for about 10 minutes before removing from pan. Remove cake from pan and cool in the refrigerator for about 15 minutes before icing.

Combine icing ingredients and mix well. Pour or spread icing over cake until it's completely covered. Cool completely before serving