3 c. sugar
2 c. low-sodium corn oil butter
Egg substitute equivalent to 6 eggs
1/2 tsp. lemon extract
1 tsp. butter flavoring
1/4 c. skim milk
4 c. flour
1 tsp. vanilla extract

GLAZE:

1 1/2 c. confectioners sugar
1/4 c. lemon juice

Preheat oven to 325 degrees. Cream sugar and butter together. Add egg substitute a small amount at a time, beating well after each addition. Continue beating until batter is very light and fluffy. Add lemon extract, vanilla, butter flavoring, milk, and flour, mixing well. Bake 80 minutes in a Bundt pan greased with butter and floured. Cool in pan 10 minutes before turning out. Combine confectioners sugar and lemon juice. Pour glaze over warm cake immediately after removing from pan.