1 cup sugar
1/2 teaspoon salt
1 large egg and 2 egg whites
1/2 cup lemon juice
1 teaspoons grated lemon rind
2 tablespoons orange juice
3 tablespoons margarine
2/3 cup buttermilk
1 1/2 cups all purpose white flour
2 teaspoons baking powder
1/2 teaspoons baking soda
1 teaspoon vanilla extract
1 tablespoon confectioners sugar

Lightly spray 8" bundt pan with nonstick cooking spray. Dust sprayed pan with 1/2 tablespoon of flour, turn upside down and tap gently to remove excess. Preheat oven to 350 degrees. Melt margarine in microwave or over medium heat. In a separate bowl, combine buttermilk and margarine.

Sift together the flour, salt, baking powder and baking soda in a medium bowl. In a separate mixing bowl, beat egg and egg whites with sugar until thick and pale, approximately 4 minutes. Add lemon juice, lemon rind, orange juice and vanilla to egg mixture. Gradually fold the dry ingredients and buttermilk mixture alternately into the egg mixture.

Using a rubber spatula, pour batter into prepared pan and bake 30 - 35 minutes. Insert a knife in the center to test for doneness. Cool for 5 minutes. Invert cake, remove from pan and let cool on a wire rack. Lightly dust with confectioners' sugar and slice into 12 pieces. Top with fresh fruit if desired.

Makes 12 Servings
Serving Size: 1 slice