Non-stick vegetable cooking spray
2 1/4 c. all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 c. Weight Watchers reduced calorie tub butter
1 c. granulated sugar
3 eggs
1 c. Weight Watchers lemon nonfat yogurt
2 tsp. grated lemon peel
1/2 c. confectioners' sugar, sifted
1 tbsp. fresh lemon juice

Preheat oven to 375 degrees. Spray a bundt pan with non-stick vegetable cooking spray. Combine flour, salt and baking soda in a large bowl and set aside.

In another large bowl, use an electric mixer at medium speed to cream butter and granulated sugar until light and fluffy. Add eggs, yogurt, lemon peel and beat 1 to 2 minutes or until smooth. Stir in dry ingredients and combine.

Spread batter evenly in prepared pan. Bake 45 to 50 minutes or until cake tester comes out clean. Cool in pan on rack 15 minutes. Loosen edges, if necessary, and invert cake onto rack to cool completely.

To prepare glaze, combine confectioners' sugar and lemon juice in a small bowl and blend until smooth. Makes 12 servings at 264 calories a serving.