Dear Jeanne: This recipe was in the paper. I tried it, but found the cake to be very dry, yet nice and lemony. Can you revise it to a more moist cake with less fat?

- Genevieve Wojtczak, Crete, Ill.Dear Genevieve: Even with two cups of sugar, this cake isn't sweet but is more like a dessert bread. I lowered the fat by using egg substitute in place of the egg yolks and by adding buttermilk to replace half the butter. I reduced the amount of nuts but decided not to toast them, as I usually do, for fear their nutty flavor would overwhelm the light, lemony taste.

Each serving contains approximately:

Original Recipe: 407 calories; 114 mg cholesterol; 24 gm fat; 513 mg sodium; 7 gm protein; 43 gm carbohydrates.

Revised Recipe: 276 calories; 21 mg cholesterol; 10 gm fat; 404 mg sodium; 6 gm protein; 41 gm carbohydrates.

POLISH BUNDT CAKE

Fine dry bread crumbs

1 cup butter or margarine, softened

2 cups powdered sugar

4 eggs, separated

1/4 cup lemon juice

1 tablespoon grated lemon peel

2 cups flour

1/2 cup cornstarch

4 teaspoons baking powder

1/2 teaspoon salt

1 cup chopped walnuts

1/8 teaspoon cream of tartar

Preheat oven to 350 F. Generously butter a 12-cup Bundt pan; sprinkle with bread crumbs; set aside. In a mixer bowl, cream butter and sugar. Beat in egg yolks, one at a time. Beat in lemon juice and peel.

In a separate bowl, combine flour, cornstarch, baking powder, salt and walnuts. Stir into batter, mixing just enough to blend. Beat egg whites with cream of tartar until stiff but not dry. Fold into batter to incorporate well.

Turn batter into prepared pan and bake 30 to 35 minutes, or until cake is golden and toothpick inserted in center comes out clean. Cool in pan 10 minutes before inverting onto cake platter. Dust with sifted powdered sugar to garnish.

LIGHT AND LEMONY POLISH BUNDT CAKE

1 tablespoon fine dry bread crumbs

1/2 cup butter or margarine, softened

2 cups PLUS 1 tablespoon powdered sugar, divided

1/2 cup low-fat buttermilk

1/2 cup nonfat egg substitute

1/4 cup freshly squeezed lemon juice

13/4 cups unbleached flour

1/2 cup cornstarch

4 teaspoons baking powder

1/4 teaspoon salt

1/3 cup chopped walnuts

4 egg whites

1/8 teaspoon cream of tartar

1 tablespoon freshly grated lemon peel, yellow part only

Preheat oven to 350 F. Generously coat a Bundt pan with nonstick spray. Sprinkle with bread crumbs; set aside. In a mixer bowl, beat butter and 2 cups of the sugar until well blended. Mixture will be dry. Beat in buttermilk, then egg substitute, and then lemon juice.

In a separate bowl, combine flour, cornstarch, baking powder, salt and walnuts; set aside. In another bowl, beat egg whites with cream of tartar until stiff but not dry. Stir the flour mixture and lemon peel into the batter, mixing just enough to blend. Fold beaten egg whites into batter, incorporating well.

Turn batter into prepared pan and bake 30 to 35 minutes, or until cake is golden and toothpick inserted in center comes out clean. Cool in pan 10 minutes before inverting onto cake platter. Dust with remaining tablespoon of sifted powdered sugar to garnish. Makes 12 servings.