1/4 C. vegetable oil spread (7g fat per tablespoon) 2 C. sugar 1/4 C. applesauce 1/2 C. fat-free sour cream 1 C. egg substitute 1 C. buttermilk 1 tsp. vanilla extract 1 tsp. lemon extract 3 C. self-rising flour Vegetable oil cooking spray
2 T. buttermilk 1/4 C. sugar 1 1/2 tsp. cornstarch 1/8 tsp. baking soda 1 T. vegetable oil spread (7g fat per tablespoon) 3/4 tsp. vanilla extract 2/3 C. powdered sugar
Preheat oven to 325 degrees. In a large mixing bowl, thoroughly blend 1/4 cup vegetable oil spread and 2 cups sugar with an electric mixer. Blend in the applesauce, sour cream, egg substitute, 1 cup buttermilk, 1 teaspoon vanilla and lemon extract until smooth. Add flour and continue to beat for 1 minute or until smooth. Pour batter into a bundt pan sprayed with vegetable oil cooking spray. Bake for 45-50 minutes or until tester comes out clean. Cool. In a small saucepan, combine remaining buttermilk, remaining sugar, cornstarch and baking soda. Stirring constantly, bring to a boil over medium heat. Blend in remaining vegetable oil spread, stirring until melted. Remove from heat. Blend in remaining vanilla and powdered sugar. Let glaze cool slightly before drizzling over cake.