2 med. sized lemons
2 1/4 c. flour
1 c. sugar
3/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 c. light, corn oil spread
1 c. nonfat, plain yogurt
1/4 c. egg substitute (or 3 egg whites)
2 tsp. lemon extract

Preheat oven to 350 degrees, spray muffin pans (or 10 mini low pans) with nonstick cooking spray. From lemons, grate peel and squeeze 2 tablespoons juice.

In large bowl mix flour, sugar, baking powder, baking soda and salt. Cut in corn oil spread until crumbled. Stir in yogurt, egg substitute, lemon extract, lemon peel and lemon juice, until flour is moistened. Spoon batter into pans.

Bake 20-25 minutes, until toothpick comes out clean. Immediately remove cakes from pans. Sprinkle with powdered sugar if desired.