Ingredients

1/2 C. reduced-fat margarine or light butter
1 1/2 C. sugar
3 egg whites
2/3 C. unbleached flour
2/3 C. oat bran
1 1/2 Tbsp. poppyseeds
1/2 tsp. baking soda
1 C. nonfat lemon yogurt
3 Tbsp. lemon juice
1 Tbsp. lemon rind, freshly grated
Glaze
1/3 C. confectioners sugar
2 tsp. lemon juice

Cooking Instructions

Beat margarine or butter and sugar until smooth. Beat in egg whites. In large bowl, combine flour, oat bran, poppyseeds and baking soda. Add flour mixture, yogurt, lemon juice and rind to margarine mixture. Spread batter in nonstick, 12-C. Bundt pan. Bake at 350 degrees for 40 minutes or until tooth pick comes clean. Cool in pan for 20 minutes. Invert onto a wire rack. For glaze, combine confectioners’ sugar with lemon juice. Drizzle on cake.
 
 
"All flesh is not the same flesh, but there is one flesh of men, and another flesh of beasts, and another flesh of birds, and another of fish." (1Corinthians 15:39)