Lemon-Lime Cake

Name: Lemon-Lime Cake
Ingredients: 1/2 cup reduced-calorie margarine, softened; 3/4 cup sugar; 2 cups sifted cake flour; 2 1/2 teaspoons baking powder; 1 tablespoon grated lime rind; 1/2 teaspoon salt; 2/3 cup skim milk; 1/4 cup lemon juice; 4 egg whites; 1/2 teaspoon cream of tartar; Vegetable cooking spray; 1 teaspoon powdered sugar

12 ingredients

5 steps

Ingredients

1/2 cup reduced-calorie margarine, softened
3/4 cup sugar
2 cups sifted cake flour
2 1/2 teaspoons baking powder
1 tablespoon grated lime rind
1/2 teaspoon salt
2/3 cup skim milk
1/4 cup lemon juice
4 egg whites
1/2 teaspoon cream of tartar
Vegetable cooking spray
1 teaspoon powdered sugar

Directions

1

Beat margarine at medium speed of an electric mixer until creamy; gradually add 3/4 cup sugar and Lemon-Vanilla Sugar, beating well.
2

Combine flour and next 3 ingredients, and stir well. Combine milk and lemon juice. Add flour mixture to margarine mixturealternately with milk mixture, beginning and ending with flour mixture. Mix after each addition.
3

Beat egg whites and cream of tartar at high speed of an electric mixer until stiff peaks form. Fold beaten egg white into batter.
4

Spoon batter into an 8-inch angel food cake pan or a 9- x 5- x3-inch loaf pan coated with cooking spray. Bake at 350° for 45 to 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan, and let cool completely on wire rack. Sift powdered sugar over cooled cake.
5

To make cupcakes, fill paper-lined muffin pans three-fourths full.