Lemon Cake with Apricot Glaze

1. 1

   Preheat the oven to 325F.

2. 2

   Lightly spray a 13 x 9 x 2-inch metal baking pan with cooking spray.

3. 3

   Put the cake mix, egg whites, water, lemon zest, and lemon juice in a large mixing bowl.

4. 4

   Mix using the package directions.

5. 5

   Pour the batter into the pan.

6. 6

   Bake for 25 to 30 minutes, or until a cake tester or wooden toothpick inserted in the center comes out clean.

7. 7

   Transfer to a cooling rack.

8. 8

   In a small saucepan, heat the apricot preserves over medium-high heat for 1 to 2 minutes, or until melted, stirring constantly.

9. 9

   Brush evenly over the cake (a basting brush works well).

10. 10

    Serve warm or at room temperature.

11. 11

    Garnish each serving with a dollop of the whipped topping.

12. 12

    Beat the unheated apricot preserves with a fork.

13. 13

    Fold into 3 cups frozen fat-free whipped topping, thawed in the refrigerator.

14. 14

    Spread over the completely cooled cake.

15. 15

    Refrigerate any leftovers.

16. 16

    Pour the batter into two 12-cup muffin pans.

17. 17

    Follow the baking times on the package.

18. 18

    Brush with the warmed apricot preserves.

19. 19

    Increase the amount of whipped topping to 1 1/2 cups.

20. 20

    (serves 12, 1 cupcake per serving)

21. 21

    An implement called a zester makes quick work of removing the peel, or zest, of citrus fruit.

22. 22

    Use rather firm downward strokes, being careful to avoid cutting into any of the pith, the white bitter covering just beneath the peel.

23. 23

    Measuring and cleanup will be easy if you work over a sheet of wax paper.

24. 24

    (Per Serving)

25. 25

    Calories: 162

26. 26

    Total Fat: 2.5g

27. 27

    Saturated: 1.0g

28. 28

    Trans: 0.0g

29. 29

    Polyunsaturated: 0.0g

30. 30

    Monounsaturated: 1.0g

31. 31

    Cholesterol: 0mg

32. 32

    Sodium: 236mg

33. 33

    Carbohydrates: 33g

34. 34

    Fiber: 1g

35. 35

    Sugars: 20g

36. 36

    Protein: 2g

37. 37

    Dietary Exchanges

38. 38

    2 Carbohydrate

39. 39

    1/2 Fat

40. 40

    (Per Serving)

41. 41

    Calories: 177

42. 42

    Total Fat: 2.5g

43. 43

    Saturated: 1.0g

44. 44

    Trans: 0.0g

45. 45

    Polyunsaturated: 0.0g

46. 46

    Monounsaturated: 1.0g

47. 47

    Cholesterol: 0mg

48. 48

    Sodium: 241mg

49. 49

    Carbohydrates: 36g

50. 50

    Fiber: 1g

51. 51

    Sugars: 21g

52. 52

    Protein: 2g

53. 53

    Dietary Exchanges

54. 54

    2 1/2 Carbohydrate

55. 55

    1/2 Fat

56. 56

    (Per Serving)

57. 57

    Calories: 110

58. 58

    Total Fat: 1.5g

59. 59

    Saturated: 1.0g

60. 60

    Trans: 0.0g

61. 61

    Polyunsaturated: 0.0g

62. 62

    Monounsaturated: 0.5g

63. 63

    Cholesterol: 0mg

64. 64

    Sodium: 158mg

65. 65

    Carbohydrates: 23g

66. 66

    Fiber: 0g

67. 67

    Sugars: 13g

68. 68

    Protein: 1g

69. 69

    Dietary Exchanges

70. 70

    1 1/2 Carbohydrate

71. 71

    1/2 Fat

* Per serving · 4 servings · Values may vary.