3 c. sugar
1/2 tsp. vanilla flavor
Egg substitute equivalent to 6 eggs
4 c. all-purpose enriched flour
1/8 tsp. salt
2 c. tub butter
1/2 tsp. lemon flavor
1/4 c. skim milk

Preheat oven to 325 degrees. Cream sugar and butter. Add egg substitute a small amount at a time, beating well. Beat until light and fluffy. Add lemon, vanilla, milk, flour and salt, mixing well. Bake in a large greased and floured Bundt pan for 80 minutes. Cool cake in pan 10 minutes before removing. 244 calories per serving, 32 servings.

OPTIONAL GLAZE:

Mix 1 1/2 cups confectioners' sugar and 1/4 cup lemon juice. Spread on warm cake, if desired.