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A versatile lemon cake.

Servings

1 cooking spray, for baking
1.5 oz reduced fat margarine (80%)
0.75 cup liquid egg substitute
3 tbsp sugar
5 Sweetener, granular, packet (sugar substitute)
0.25 cup cold water , very hot
1 tbsp fresh lemon juice
0.5 tsp vanilla extract
1 tsp fresh lemon peel , grated (use lemons that are brightly colored wih no blemishes)
1.5 cup Flour, cake, white, enriched, unsifted , sift if necessary
2 tsp low sodium baking powder
6 egg whites
1 pinch salt

1 Preheat the oven to 325 degrees F. Lightly coat a nonstick 10-inch springform pan with aerosol baker's spray.
2 Melt the margarine and set aside to cool. Beat the egg substitute until creamy and light. Continue to beat and add the sugar and sugar substitute slowly, until the mixture is pale and fluffy. Slowly add the water, lemon juice, cooled margarine, vanilla extract, and lemon zest. Combine the flour and baking powder. Sift over the batter and fold in gently, using as few strokes as possible.
3 Beat the egg whites with the salt until they hold stiff peaks. Gently fold the whites into the batter, trying not to deflate them. Place in the prepared pan. Bake for 40 to 45 minutes, until browned and the cake tests done.
4 Cool in the pan on a rack. Remove sides of the pan and cut into slices to serve.

This cakes lends itself to all kinds of garnishes. Cut it in half and fill with nonfat sugarless frozen whipped topping and fresh or thawed frozen sliced berries for a festive dessert. Or serve it plain with hot tea for an afternoon treat.