Lo-Fat Lemon Cake - cooking recipe

Ingredients

8 oz. egg substitute
1/2 c. fructose
3/4 c. nonfat yogurt
2 Tbsp. lemon juice
2 Tbsp. lemon rind
1 c. presifted flour (self-rising flour)
1 c. presifted unbleached flour

Preparation

Preheat oven to 325\u00b0.
Mix egg substitute, fructose, nonfat yogurt, vanilla, lemon juice and rind together.
Fold in flours; put mixture in a loaf or Bundt pan.
Bake 45 minutes.
Serves 12.