Ingredients:
2 1/4 cups sifted cake-and-pastry flour
1 cup Splenda sugar substitute
1 tablespoon baking powder
1 teaspoon salt
1/2 cup vegetable oil
2 egg yolks
3/4 cup water
4 teaspoons grated fresh lemon rind
2 tablespoons lemon juice
8 egg whites
1 teaspoon cream of tartar
1/2 cup icing sugar (optional)
1 tablespoon lemon juice (optional)
Directions:
In a bowl, sift together flour, SPLENDA, baking powder and salt.
Make a well in centre of flour mixture.
Add ingredients to well in the following order: oil, egg yolks, water, lemon rind and juice.
Beat with mixer at medium speed until smooth.
Beat egg whites with cream of tartar until very stiff peaks form.
Add batter and fold in gently.
Pour into ungreased 10-inch (25 cm) tube pan or non-stick Bundt pan.
Bake at 325F (160C) for about 50 minutes.
Invert pan and cool for 45 minutes.
Gently loosen cake from pan.
LEMON GLAZE: Mix 1/2 cup (125 mL) icing sugar and about 1 Tbsp (15 ml) lemon juice, until smooth Drizzle over cooled cake.
Servings: 15
Time preparation: 20 min.
Time total: 70 min.