Lemon juice and zest give this cake a refreshing taste. The sweetness of the apricot preserves balances the tartness of the lemon.

　　

Ingredients

serves 16, 1 slice per serving

　　Cooking spray

　　1 18.25-ounce package lemon cake mix

　　6 large egg whites

　　1/2 cup water

　　1 1/2 tablespoons grated lemon zest

　　1/4 cup plus 2 tablespoons lemon juice

　　3/4 cup all-fruit apricot preserves

　　1 cup frozen fat-free whipped topping, thawed in refrigerator

　　

Step 1

Preheat the oven to 325°F. Lightly spray a 13 x 9 x 2-inch metal baking pan with cooking spray.

　　

Step 2

Put the cake mix, egg whites, water, lemon zest, and lemon juice in a large mixing bowl. Mix using the package directions. Pour the batter into the pan.

　　

Step 3

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

　　

Step 4

In a small saucepan, heat the apricot preserves over medium-high heat for 1 to 2 minutes, or until melted, stirring constantly. Brush evenly over the cake (a basting brush works well). Serve warm or at room temperature. Garnish each serving with a dollop of the whipped topping.

　　

Lemon Cake with Apricot Topping

Step 5

Beat the unheated apricot preserves with a fork. Fold into 3 cups frozen fat-free whipped topping, thawed in the refrigerator. Spread over the completely cooled cake. Refrigerate any leftovers.

　　

Lemon Cupcakes with Apricot Glaze

Step 6

Pour the batter into two 12-cup muffin pans. Follow the baking times on the package. Brush with the warmed apricot preserves. Increase the amount of whipped topping to 1 1/2 cups. (serves 12, 1 cupcake per serving)

　　

Cook’s Tip on Citrus Zest

Step 7

An implement called a zester makes quick work of removing the peel, or zest, of citrus fruit. Use rather firm downward strokes, being careful to avoid cutting into any of the pith, the white bitter covering just beneath the peel. Measuring and cleanup will be easy if you work over a sheet of wax paper.

　　

nutrition information

Step 8

(Per Serving)

　　

Step 9

Calories: 162

　　

Step 10

Total Fat: 2.5g

　　

Step 11

Saturated: 1.0g

　　

Step 12

Trans: 0.0g

　　

Step 13

Polyunsaturated: 0.0g

　　

Step 14

Monounsaturated: 1.0g

　　

Step 15

Cholesterol: 0mg

　　

Step 16

Sodium: 236mg

　　

Step 17

Carbohydrates: 33g

　　

Step 18

Fiber: 1g

　　

Step 19

Sugars: 20g

　　

Step 20

Protein: 2g

　　

Step 21

Dietary Exchanges

　　

Step 22

2 Carbohydrate

　　

Step 23

1/2 Fat

　　

Lemon Cake with Apricot Topping

Step 24

(Per Serving)

　　

Step 25

Calories: 177

　　

Step 26

Total Fat: 2.5g

　　

Step 27

Saturated: 1.0g

　　

Step 28

Trans: 0.0g

　　

Step 29

Polyunsaturated: 0.0g

　　

Step 30

Monounsaturated: 1.0g

　　

Step 31

Cholesterol: 0mg

　　

Step 32

Sodium: 241mg

　　

Step 33

Carbohydrates: 36g

　　

Step 34

Fiber: 1g

　　

Step 35

Sugars: 21g

　　

Step 36

Protein: 2g

　　

Step 37

Dietary Exchanges

　　

Step 38

2 1/2 Carbohydrate

　　

Step 39

1/2 Fat

　　

Lemon Cupcakes with Apricot Glaze

Step 40

(Per Serving)

　　

Step 41

Calories: 110

　　

Step 42

Total Fat: 1.5g

　　

Step 43

Saturated: 1.0g

　　

Step 44

Trans: 0.0g

　　

Step 45

Polyunsaturated: 0.0g

　　

Step 46

Monounsaturated: 0.5g

　　

Step 47

Cholesterol: 0mg

　　

Step 48

Sodium: 158mg

　　

Step 49

Carbohydrates: 23g

　　

Step 50

Fiber: 0g

　　

Step 51

Sugars: 13g

　　

Step 52

Protein: 1g

　　

Step 53

Dietary Exchanges

　　

Step 54

1 1/2 Carbohydrate

　　

Step 55

1/2 Fat

　　American Heart Association Quick & Easy Meals