#1900 - Lemonade Bundt Cake

(by Shirley McNevich)

4 cups flour
2 tsp. baking powder
1 tsp. salt
3/4 tsp. baking soda
1 1/2 cups Eggbeaters
1 1/2 cups white sugar
2/3 cup canola oil
1 - 6oz. lemon yogurt
1/2 cup + 3 TBSP lemon juice
10 drops of red food coloring
3 TBSP lemon zest
2 cups Domino's powdered sugar

In a mixer add eggbaters, white sugar--beat. Add canola oil and yogurt--beat. Add 1/2 cup lemon juice and red food coloring--beat. Add baking powder, salt and baking soda--beat. Add lemon zest--beat. Slowly add flour--beat until smooth. Pour batter into a greased bundt cake pan. Bake at 350 degrees for 45 minutes. Cool for 20 minutes, then loosen cake and invert it on to a cake plate. Cool completely. In a bowl add powdered sugar and 3 TBSP lemon juice--stir until smooth. Drizzle the glaze mixture over the cooled cake.