1 1/2 c. corn oil margarine, softened
3 c. sugar
6 extra lg. egg whites
3 c. flour
1 tsp. baking powder
1 c. milk
1 tbsp. lemon extract

Cream butter and sugar in mixer bowl until light and fluffy. Add egg whites one at a time, beating well after each addition. Stir in dry ingredients alternately with milk and lemon extract; mix well. Pour into greased and floured tube pan.

Bake at 325°F for 1 hour and 10 minutes. Turn onto cake plate.

Yield 18 servings.

Approximate per serving: 347 calories; 4 grams protein; 49 grams carbohydrates; 1 gram fiber; 16 grams total fat; 2 mg cholesterol; 247 mg sodium. Dietary Exchanges: 1 bread/starch and 3 1/2 fat.