Ingredients

2/3 C. margarine, softened
2 2/3 C. sugar
1 1/4 C. egg substitute, thawed
1 1/2 C. low-fat sour cream
1 tsp. baking soda
4 1/2 C. sifted flour
1/4 tsp. salt
2 tsp. vanilla
Vegetable cooking spray
1/2 C. sifted powdered sugar
1 tsp. grated lemon rind
1 Tbsp. fresh lemon juice
Lemon slices (optional)
Lemon rind curls (optional)

Cooking Instructions

Beat margarine at medium speed of an electric mixer until creamy; gradually add 2 2/3 C. sugar, beating well. Add egg substitute, and beat well. Combine sour cream and soda; stir well. Combine flour and salt; add to margarine mixture alternately with sour cream mixture, beginning and ending with flour mixture. Mix after each addition. Stir in vanilla. Spoon batter into a 10 inch tube pan coated with cooking spray. Bake at 325 for 1 hour and 20 minutes, or until a wooden pick comes out clean. Cool in pan for 10 minutes. Remove cake from pan. Combine powdered sugar, lemon juice and lemon rind. Drizzle over cake. Let cake cool completely on wire rack. If desired, garnish with lemon slices and lemon rind curls.
 
 
"I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: