Lemon Snack Cake

• 1/3 cup butter or 1/3 cup margarine, softened
• 3/4 cup sugar
• 2 eggs
• 2 teaspoons grated lemon peel
• 1 1/2 teaspoons lemon extract
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 8 ounces fat-free lemon yogurt
• 8 ounces reduced-fat whipped topping
• additional lemon peel (optional)

1. In a mixing bowl, cream butter and sugar.
2. Add eggs, one at a time, beating well after each addition.
3. Beat in lemon peel and extracts.
4. Combine dry ingredients; add to the creamed mixture alternately with yogurt (batter will be thick).
5. Spread into a 13 x 9 x 2 inch baking pan coated with nonstick cooking spray.
6. Bake at 350 degrees for 20 - 25 minutes or until a toothpick inserted near the center comes out clean.
7. Cool on a wire rack.
8. Garnish with whipped topping and lemon peel, if desired.

butter, sugar, eggs, lemon, vanilla, flour, baking soda, baking powder, salt, lemon yogurt, topping, additional lemon

Taken from www.food.com/recipe/lemon-snack-cake-165061 (may not work)