Lemon Snack Cake - cooking recipe

Ingredients

1/3 cup butter or 1/3 cup margarine, softened
3/4 cup sugar
2 eggs
2 teaspoons grated lemon peel
1 1/2 teaspoons lemon extract
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
8 ounces fat-free lemon yogurt
8 ounces reduced-fat whipped topping
additional lemon peel (optional)

Preparation

In a mixing bowl, cream butter and sugar.
Add eggs, one at a time, beating well after each addition.
Beat in lemon peel and extracts.
Combine dry ingredients; add to the creamed mixture alternately with yogurt (batter will be thick).
Spread into a 13 x 9 x 2 inch baking pan coated with nonstick cooking spray.
Bake at 350 degrees for 20 - 25 minutes or until a toothpick inserted near the center comes out clean.
Cool on a wire rack.
Garnish with whipped topping and lemon peel, if desired.