2 cups flour
One quarter tsp. baking soda
One half tsp. salt
One half pound butter
2 cups sugar
4 egg yolks
Two thirds cup buttermilk
1 and one half tsp. lemon extract
4 egg whites

Preheat oven to 350 degrees. Mix flour, baking soda and salt together in a bowl and set aside. Cream together butter and sugar in another bowl. Beat in the egg yolks one at a time. Add one half cup of the flour mixture and, when well mixed, beat in 3 Tbsp. of the buttermilk. Repeat until flour and buttermilk are used up, beating well after each addition. Stir the lemon extract into the batter. In a separate bowl, beat the egg whites until they form stiff peaks. Gently but thoroughly combine the egg whites with the batter. Pour batter into a well-greased 10-inch tube cake pan. Bake in 350-degree oven for about one hour or until a knife inserted into the cake comes out clean. Let the cake cool in the pan for about 5 minutes and then turn it upside down on a serving platter or rack and gently lift up the pan to free the cake. You can sprinkle Confectioner's sugar on the cake if you like.

The Skinny: Use your favorite sugar and egg substitutes. Despite its name, buttermilk is surprisingly low in fat and calories.