2 med.-sized lemons
2 1/4 c. all-purpose flour
1 c. sugar
3/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt (optional)
1/2 c. (1 stick) light corn oil spread
1 (8 oz.) container nonfat plain yogurt
1/4 c. thawed, frozen egg substitute or 3 egg whites
1 tsp. lemon extract

Preheat oven to 350 degrees. Spray 10 small loaf pans or 3x1 1/2 inch muffin pan cups with cooking spray. From lemons, grate, peel and squeeze 2 tablespoons juice.

In large bowl mix flour, sugar, baking powder, soda and salt. With pastry blender, cut in corn-oil spread until mixture resembles coarse crumbs. Stir in yogurt, egg substitute, lemon extract, lemon peel and lemon juice just until flour is moistened; spoon batter into loaf pans or muffin-pan cups.

Bake 20-25 minutes until toothpick inserted in center of cake comes out clean. Immediately remove cakes from pans; serve tea cakes warm. Or, cool them on wire rack to serve later.