Nonstick cooking spray
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
1/2 c. light corn oil spread (1 stick)
1 (8 oz.) container plain or lemon yogurt
1/4 c. thawed, frozen egg substitute or 3 egg whites
1 tsp. pure lemon extract (or less, to taste)

About 45 minutes before serving or early in day: Preheat oven to 350°F. Spray ten 4 x 2 1/2 inch loaf pans or 3 inch by 1 1/2 inch muffin cups with nonstick cooking spray.

Grate the yellow portion of the lemon peel and squeeze 2 tablespoons juice.

In a large bowl, combine flour, sugar, baking powder, baking soda and salt. With a pastry blender or two knives used scissor fashion, 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 to 25 minutes or until toothpick inserted in center of cakes comes out clean. Immediately remove cakes from pans; serve tea cakes warm. Or, cool them on wire rack to serve later. Or use eighteen 2 1/2 x 1 1/4 inch muffin pan cups; bake 15 to 18 minutes.

Makes 10.

Each: About 265 calories, 7 g. fat, negligible cholesterol, 200 mg sodium.