Directions:
- In a bowl, sift together flour, SPLENDA, baking powder and salt.
- Make a well in centre of flour mixture.
- Add ingredients to well in the following order: oil, egg yolks, water, lemon rind and juice.
- Beat with mixer at medium speed until smooth.
- Beat egg whites with cream of tartar until very stiff peaks form.
- Add batter and fold in gently.
- Pour into ungreased 10-inch (25 cm) tube pan or non-stick Bundt pan.
- Bake at 325F (160C) for about 50 minutes.
- Invert pan and cool for 45 minutes.
- Gently loosen cake from pan.
- LEMON GLAZE: Mix 1/2 cup (125 mL) icing sugar and about 1 Tbsp (15 ml) lemon juice, until smooth Drizzle over cooled cake.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 149.83 Kcal (627 kJ) | ||
| Calories from fat | 77.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.56g | 13% | |
|---|---|---|---|
| Cholesterol | 24.73mg | 8% | |
| Sodium | 275.87mg | 11% | |
| Potassium | 191.82mg | 4% | |
| Total Carbs | 15.35g | 5% | |
| Sugars | 5.61g | 22% | |
| Dietary Fiber | 0.28g | 1% | |
| Protein | 3.78g | 8% | |
| Vitamin C | 1.2mg | 2% | |
| Iron | 0.7mg | 4% | |
| Calcium | 82mg | 8% | |
| Amount Per 100 g | |||
| Calories | 230.97 Kcal (967 kJ) | ||
| Calories from fat | 118.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.2g | 13% | |
|---|---|---|---|
| Cholesterol | 38.12mg | 8% | |
| Sodium | 425.28mg | 11% | |
| Potassium | 295.71mg | 4% | |
| Total Carbs | 23.66g | 5% | |
| Sugars | 8.64g | 22% | |
| Dietary Fiber | 0.42g | 1% | |
| Protein | 5.83g | 8% | |
| Vitamin C | 1.9mg | 2% | |
| Iron | 1.1mg | 4% | |
| Calcium | 126.4mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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