Lemon Bundt Cake

This was moist and delicious!

Lemon Bundt Cake

18.25 oz lemon cake mix

3 oz lemon pudding mix, instant, sugar free, fat free

1 TB extra virgin olive oil

1 egg

1 egg white

1 1/2 c. water

1/2 c. powdered sugar

4 TB lemon juice

Preheat oven to 350*. Combine cake mix, pudding mix, olive oil, egg, egg white and water in a medium bowl.  Spray Bundt pan with cooking spray; add batter. Bake 35-45 minutes, until lightly browned and toothpick inserted in center comes out clean. Invert onto plate; poke holes in the top of the cake with fork or knife. Combine powdered sugar and lemon juice and pour over cake.

Yield: 16 servings. Per serving= 183 Calories; 5g Fat (22.8% calories from fat); 2g Protein; 33g Carbohydrate; trace Dietary Fiber; 12mg Cholesterol; 442mg Sodium.

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