Title: Low-Fat Lime Cake
Categories: Dessert Cake
Yield: 4 Servings

		Nonstick vegetable oil
		Spray
1 3/4	c	All-purpose flour
2 1/4	ts	Baking powder
1/2	ts	Salt
1	c	Sugar
3	tb	Vegetable oil
2	tb	Unsalted butter (1/4 stick),
		At room temperature
4	lg	Egg whites
2	tb	Fresh lime juice
1	tb	Grated lime peel
1	ts	Vanilla extract
2/3	c	Low-fat buttermilk

Preheat the oven to 350F. Lightly spray an 8 1/2- x 4 1/2- x 2-inch loaf pan with vegetable oil spray. Mix the flour, baking powder and salt in a medium bowl. Use an electric mixer to beat the sugar, vegetable oil and butter in a large bowl until well blended. Beat in the lime juice, lime peel and vanilla extract. Add the dry ingredients alternately with the buttermilk, beginning and ending with the dry ingredients, just until combined after each addition. Transfer the cake batter to the prepared loaf pan.

Bake the cake for about 55 minutes, until the top is golden brown and a tester inserted into the center of the cake comes out clean. Cool the cake in the pan on a rack for 20 minutes. Turn the cake out onto the rack and cool completely. (Can be prepared up to 1 day ahead and stored at room temperature wrapped tightly in plastic wrap.).

Cut into slices and serve.

Makes 12 servings.

[from Canyon Ranch Spa; Tucson, Arizona] [R.S.V.P. Favorite Restaurant Recipes] [Bon Appetit; October 1997]

Posted by Fred Peters. From: Fred Peters Date: 08-07-98 (20:51) The Neverending Bbs (286) Fido-Natio

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