Ingredients
1/2 cup butter, softened1 cup sugar2 large egg whites, room temperature1 large egg, room temperature1 tablespoon lemon juice1 teaspoon lemon extract1 teaspoon vanilla extract1-1/2 cups all-purpose flour1 cup whole wheat pastry flour2 teaspoons baking powder1/2 teaspoon salt1/4 teaspoon baking soda3/4 cup fat-free lemon yogurtGLAZE:3/4 cup confectioners’ sugar4 teaspoons lemon juice1 teaspoon grated lemon zest1/3 cup dried apricots, finely chopped
Preparation
Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add egg whites, then egg, beating well after each addition. Beat in lemon juice and extracts. Combine the flours, baking powder, salt and baking soda; add to the creamed mixture alternately with yogurt.
Transfer to a 10-in. fluted tube pan coated with cooking spray. Bake until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
For glaze, in a small bowl, whisk the confectioners’ sugar, lemon juice and lemon zest until blended. Stir in apricots. Drizzle over cake.
