Lemon Cake with Apricot Glaze

Preparation

1. 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.

2. 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.

3. 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)

4. 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.

5. 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

6. 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

7. 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