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Categories:
cake flour baking powder baking soda cream cheese nonfat butter sugar liquid egg substitute egg whites buttermilk vanilla lemon zest rum powdered sugar
Viewed: 40 - Published at: 5 years agoIngredients
- 2 1/4 cups cake flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 8 ounces cream cheese nonfat, softened
- 1/2 cup butter or margarine
- 1 1/4 cup sugar
- 23 cups liquid egg substitute
- 2 each egg whites
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest grated
- 2 tablespoons rum or brandy or cognac
- 1 tablespoon powdered sugar
Method
- Heat oven to 325F (160C).
- Coat 10 inch tube or bundt pan with nonstick vegetable spray; set aside.
- Sift flour, baking powder and baking soda together; set aside.
- Beat cream cheese and margarine with an electric mixer in large bowl until well blended.
- Add sugar and beat until light, 2 minutes.
- Beat in egg substitute, egg whites, buttermilk, vanilla, lemon zest and liquor; mix well.
- Add flour mixture and beat until just blended.
- Turn batter into prepared pan.
- Bake until toothpick inserted in center comes out clean, 75 to 80 minutes.
- Cool in pan 5 minutes before turning out onto rack to finish cooling.
- Dust with confectioners' sugar while still warm.
- Per serving: 260 calories, 8 g fat, 4 mg cholesterol, 395 mg sodium, 38 g carbohydrates, 7 g protein
