Preparation:
3 c. unsifted all-purpose flour
1 1/2 c. sugar
1 tbsp. plus 2 tsp. baking powder
1/2 tsp. salt
1/2 c. Mrs. Filbert’s margarine,
softened
1 1/2 c. buttermilk or skim milk
1 tbsp. grated lemon rind
4 egg whites
3/4 c. confectioners’ sugar
1 tbsp. plus 1 tsp. lemon juice
Mix flour, sugar, baking powder and salt in large bowl. Add margarine, buttermilk and lemon rind; beat until smooth. Beat egg whites until stiff peaks form; fold in. Turn into a 10 inch greased and floured bundt pan. Bake in preheated 375 degree F. oven for 40-45 minutes until a cake tester inserted in cake comes out clean. Cool on wire rack 15 minutes; remove from pan. In small bowl combine confectioners’ sugar and lemon juice; stir until smooth. When cake is completely cool, drizzle with lemon glaze and garnish as desired. Yield: 16-18 servings.
