Lemon Cake

• 1 pkg. (2-layer size) yellow cake mix with pudding
• 1-1/4 cups water
• 1/4 cup nonfat vanilla yogurt
• 3/4 cup cholesterol-free egg product
• 2 Tbsp. grated lemon zest Safeway 4 ct For $5.00 thru 02/09
• 1/2 cup powdered sugar
• 2 to 3 tsp. water
• 1 cup sliced strawberries Safeway 1 lb For $3.99 thru 02/09

1. Mix cake mix, water, yogurt, egg substitute and lemon peel at low speed of electric mixer until moistened.
2. Beat 2 minutes at high speed.
3. Pour into well greased and floured 10-inch tube pan.
4. Bake at 350F for 40 to 50 minutes or until done.
5. Cool in pan on wire rack for 30 minutes.
6. Remove from pan; cool completely.
7. Blend powdered sugar and 2 to 3 teaspoons water until smooth; drizzle over cake.
8. Fill center ring of cake with strawberries to serve.

yellow cake, water, nonfat vanilla yogurt, cholesterolfree egg, lemon zest, powdered sugar, water

Taken from www.kraftrecipes.com/recipes/lemon-cake-56401.aspx (may not work)