3 c. cake flour
1 tsp. baking soda
2 1/3 c. sugar
4 tbsp. butter, cut into pats
4 tbsp. corn oil butter, cut into pats
2 tsp. vanilla
1 1/2 c. buttermilk
4 egg whites
Grated zest of 1 lemon

HONEY GLAZE:

1/4 c. sugar
1/4 c. honey
1/4 c. buttermilk
1/2 tsp. vanilla

Butter and flour a 12 cup bundt pan. Preheat oven to 325 degrees. Mix flour, sugar, baking soda in bowl. With mixer at lowest speed cut in butter and butter until it forms a fine meal. Stir together vanilla, egg whites and buttermilk. Mix half with dry ingredients on low speed one minute, then add remaining liquid and mix at medium speed one minute. Add lemon zest.

Pour into pan and bake about 55 minutes or springy to touch. Cool. FOR GLAZE: Combine sugar, honey and buttermilk in saucepan. Bring to boil, stirring until caramel colored, about 10 minutes. Remove from heat, stir in vanilla and 1 teaspoon water. Cool. Invert cake and drizzle glaze over top and sides. Servings: +16.