A wonderful lemony treat that is just sweet enough with a tad bit of tartness. Lovely for a brunch, bris or a dairy kiddush. (I have not tried it with nondairy creamer, but using that would make it pareve.)
3 cup unsifted all-purpose flour
1½ cup sugar
1 Tbsp plus 2 tsp baking powder
½ tsp salt
½ cup margarine, softened
1½ cup buttermilk or skim milk
1 Tbsp grated lemon rind
4 egg whites
¾ cup confectioners sugar
1 Tbsp plus 1 tsp lemon juice
Preheat oven to 375*F. Grease and flour a 10-inch bundt pan.
Mix flour, sugar, baking powder and salt in large bowl. Add margarine, buttermilk and lemon rind. Beat until smooth. Beat egg whites until stiff peaks form; fold in. Turn into bundt pan. Bake for 40-45 minutes, until a toothpick comes out clean. Cool on wire rack 15 minutes. Remove from pan.
In small bowl combine confectioners sugar and lemon juice. Stir until smooth. When cake is completely cool, drizzle with lemon glaze and garnish as desired.