1 c. corn oil butter, softened
2 c. sugar
3/4 c. egg substitute
3 c. sifted all-purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
1 c. skim milk
1 tsp. lemon extract
1 tsp. vanilla extract
Vegetable cooking spray
1 tsp. sifted powdered sugar
Lemon slices (opt.)

Cream butter in a large bowl; gradually add 2 cups sugar, beating at medium speed of an electric mixer until light and fluffy, about 5 minutes. Add egg substitute, 1/4 cup at a time, beating well after each addition.

Sift together flour, baking powder and salt. Add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix just until blended after each addition. Stir in flavorings.

Pour batter into a 10" non-stick bundt pan coated with cooking spray. Bake at 325 degrees for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Remove from pan immediately and let cool. Transfer cake to a serving plate and sprinkle lightly with powdered sugar. Garnish base of cake with lemon slices, if desired. Cut cake into 32 slices. Yield: 32 servings. Serving Size: 1 slice.