Low-Fat Cream Cheese Tube Cake

• 2 1/4 cups cake flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 8 ounces cream cheese nonfat, softened
• 1/2 cup butter or margarine
• 1 1/4 cup sugar
• 23 cups liquid egg substitute
• 2 each egg whites
• 1/2 cup buttermilk
• 1 teaspoon vanilla extract
• 1 teaspoon lemon zest grated
• 2 tablespoons rum or brandy or cognac
• 1 tablespoon powdered sugar

1. Heat oven to 325F (160C).
2. Coat 10 inch tube or bundt pan with nonstick vegetable spray; set aside.
3. Sift flour, baking powder and baking soda together; set aside.
4. Beat cream cheese and margarine with an electric mixer in large bowl until well blended.
5. Add sugar and beat until light, 2 minutes.
6. Beat in egg substitute, egg whites, buttermilk, vanilla, lemon zest and liquor; mix well.
7. Add flour mixture and beat until just blended.
8. Turn batter into prepared pan.
9. Bake until toothpick inserted in center comes out clean, 75 to 80 minutes.
10. Cool in pan 5 minutes before turning out onto rack to finish cooling.
11. Dust with confectioners' sugar while still warm.
12. Per serving: 260 calories, 8 g fat, 4 mg cholesterol, 395 mg sodium, 38 g carbohydrates, 7 g protein

cake flour, baking powder, baking soda, cream cheese nonfat, butter, sugar, liquid egg substitute, egg whites, buttermilk, vanilla, lemon zest, rum, powdered sugar

Taken from recipeland.com/recipe/v/low-fat-cream-cheese-tube-cake-1762 (may not work)