3 c. unsifted all-purpose flour
1-1/2 c. sugar
1 tbsp. + 2 tsp. baking powder
1/2 tsp. salt
1/2 c. softened butter
1-1/2 c. buttermilk or skim milk
1 tbsp. grated lemon rind
4 egg whites
3/4 c. confectioner's sugar
1 tbsp. + 1 tsp. lemon juice

Add flour, sugar, baking powder and salt in large bowl. Add butter, buttermilk and lemon rind; beat until smooth. Beat egg whites until stiff peaks form; fold in. Turn into a 10-inch greased and floured Bundt pan. Bake in preheated 375 degree oven for 40 to 50 minutes until cake tester inserted in cake comes out clean. Cool on wire rack 15 minutes; remove from pan. In small bowl combine confectioner's sugar and lemon juice; stir until smooth. When cake is completely cool, drizzle with lemon glaze and garnish as desired. Yields 16 to 18 servings.