A recipe for diabetics AND the rest of us.

2	cups	cake flour
1/4	tsp	salt (optional)
1	tsp	baking powder
1/4	cup	egg substitute or 1 egg, well beaten
1/2	cup	fresh lemon juice
4	tbs.	thawed white grape juice concentrate
4	tbs	granulated fructose or 3 tsp sugar substitute
1/2	cup	olive or canola oil
		Zest of 1 lemon, grated or thinly sliced and snipped
1	cup	milk

• Preheat oven to 350 degrees F. Butter or oil the bottom and sides of a 9- x 9- x 2-inch square pan or use a nonstick pan.
• In a medium bowl, sift together flour, salt, and baking powder. Set aside.
• In another bowl, beat together the egg substitute, lemon juice, grape juice concentrate, fructose, oil, and zest. Add milk and beat well.
• Pour the wet ingredients into the dry and beat thoroughly.
• Pour the batter into the prepared pan and bake 45 to 60 minutes or until a knife inserted in the center comes out clean. Remove from oven, loosen edges, and let cool completely. Cut into 10 squares.

  (This cake has a unique texture. It rises very little and has a luscious, creamy center. It keeps well.)

  Yield: 10 servings.