Categories: Cakes, Low-fat 
      Yield: 1 cake 
  
    1/2 c  Reduced-fat margarine or 
           Light butter 
  1 1/2 c  Sugar 
      3    Egg whites 
    2/3 c  Unbleached flour 
    2/3 c  Oat bran 
  1 1/2 tb Poppy seeds 
    1/2 ts Baking soda 
      1 c  Nonfat lemon yogurt 
      3 tb Lemon juice 
      1 tb Lemon rind, freshly grated 
           ---glaze 
    1/3 c  Confectioners'sugar 
      2 ts Lemon juice 
  
  1. Beat margarine or butter and sugar until smooth. 
  Beat in egg whites. In large bowl, combine flour, oat 
  bran, poppy seeds and baking soda.  Add flour mixture, 
  yogurt, lemon juice and rind to margerine mixture. 
   
  2. Spread batter in nonstick, 12-cup Bundt pan.  Bake 
  at 350 degrees for 40 minutes or until toothpick comes 
  clean.  Cool in pan for 20 minutes. Invert onto a wire 
  rack. For glaze, combine confectioners' sugar with 
  lemon juice. Drizzle on cake. 
   
  Published in Newsday (Long Island, NY newspaper) Dec 
  21, 1994 in From My Kitchen to Yours from "Secrets of 
  Fat Free Baking" by Sandra Woodruff. Meal Mastered by 
  stut@liii.com.