- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- 3 eggs
- 1 1/2 cups sugar
- 1 cup Hellmann's® or Best Foods® Canola Cholesterol Free Mayonnaise
- 1/4 cup sour cream
- 1 tablespoon grated lemon peel
- 1 teaspoon vanilla extract
How to Make It
Preheat oven to 350°. Spray Bundt pan with nonstick cooking spray; set aside.
In medium bowl, with wire whisk, combine flour, baking powder and baking soda; set aside.
In large bowl, with electric mixer on medium speed, beat eggs with sugar until light and fluffy. Beat Hellmann's® or Best Foods® Canola Cholesterol Free Mayonnaise, sour cream, lemon peel and vanilla and beat well. On low speed, beat in flour mixture just until blended. Spoon batter into prepared pan.
Bake 35 minutes or until toothpick inserted in center comes out clean. On wire rack, cool 15 minutes; remove from pan and cool completely. Sprinkle, if desired, with confectioners sugar and serve with fresh fruit.
Also terrific with Hellmann's® or Best Foods® Real Mayonnaise.
Nutrition Information per serving with Canola Mayonnaise:
Calories 250, Calories From Fat 80, Saturated Fat 5g, Trans Fat 0g, Total Fat 8g, Cholesterol 60mg, Sodium 250mg, Total Carbohydrate 40g, Sugars 26g, Dietary Fiber 1g, Protein 4g, Vitamin A 2%, Vitamin C 2%, Calcium 8%, Iron 6%