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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 16 |
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From Cooking Light December 2006 Ingredients:
cooking spray |
2 tablespoons flour |
2 1/2 cups sugar |
1 1/2 cups nonfat milk |
3/4 cup egg substitute |
1/2 cup extra virgin olive oil |
2 tablespoons grated lemon rind |
3 tablespoons fresh lemon juice |
2 1/4 cups flour |
1 teaspoon baking powder |
1 teaspoon salt |
1/2 teaspoon baking soda |
1/4 cup orange marmalade |
2 tablespoons powdered sugar |
Directions:
1. Preheat oven to 350°.
2. Coat a 12-cup Bundt pan with cooking spray; dust with 2 tablespoons flour.
3. Combine granulated sugar, milk, egg substitute, oil, rind, and juice in a large bowl; stir with a whisk until well combined.
4. Combine 2 1/4 cups flour, baking powder, salt, and baking soda; stir well with a whisk.
5. Add flour mixture to oil mixture, stirring with a whisk until smooth.
6. Pour batter into prepared pan. Bake for 55 minutes or until golden brown and cake begins to pull away from sides of pan.
7. Cool cake completely in pan on wire rack. Invert cake onto a plate.
8. Place the orange marmalade in a microwave-safe bowl. Microwave at HIGH 1 minute. Stir and spoon hot marmalade evenly over cake. Cool completely.
9. Sift powdered sugar over top of the cake.
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