Serves: 16
Total Calories: 209

Lemon Cake:
2 cups bread flour
1 cup sugar, divided
1 tablespoon baking powder
1/4 teaspoon salt
1 (6-ounce) jar pear baby food
1 cup skim milk
1 teaspoon vanilla extract
1 tablespoon finely grated lemon peel
1/8 teaspoon lemon oil
4 egg whites, at room temperature
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Lemon Frosting:
2 tablespoons each: fat-free and light margarine, at room temperature
3 cups powdered sugar, divided
2 tablespoons fresh lemon juice
1 tablespoon finely grated lemon peel

Lemon Cake:
Preheat oven to 350°. Combine flour, 3/4 cup sugar, baking powder, and salt in a large mixing bowl.

Combine pears, milk, vanilla, lemon peel, and lemon oil in a small bowl and blend well.

In mixing bowl of electric mixer, beat egg whites on moderate speed until they are foamy. Gradually add remaining 1/4 cup granulated sugar, one tablespoon at a time, beating well after each addition. increase speed to high and beat until stiff peaks form but are not dry. Add lemon mixture to egg whites and beat on moderate speed to lightly blend. Add lemon and egg white mixture to dry ingredients and quickly mix with a fork to blend. Pour batter into 2 (8-inch) round cake pans that have been coated with vegetable spray. Bake for 25 minutes, or until cake tester inserted into center of cakes comes out clean. Cover cakes with wax paper and cool on cake racks for 10 minutes. Remove cakes from pans, re-cover with wax paper, and cool completely.

Lemon Frosting:
In mixing bowl of electric mixer, beat margarines until smooth. Add 2 cups powdered sugar , lemon juice, and lemon peel, and beat until blended. Add remaining 1 cup powdered sugar and beat until light and fluffy.

Nutritional Facts:

Serves: 16
Total Calories: 209
Calories from Fat: 8

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