Dear Jeanne: I would love to bake this cake for my daughter, but the count of fat and cholesterol is much too high. I sure would appreciate your revising the recipe for me. Thank you very much for your help.

--Marian Lehr, Dover, Ohio

Dear Marian: To make this cake quicker and easier to prepare, I decided to first reduce the volumne of the recipe so that it makes a Bundt cake instead of a three-layer cake. That also allowed me to cut the ratio of frosting to cake in half since I didn't need to fill in between the layers. I omitted the shortening in the cake and used a combination of egg whites and whole eggs to lower the fat and cholesterol. I substituted light cream cheese for some of the butter in the frosting to lower the fat even more, and the result is delicious. The frosting really makes the cake!

*Each serving contains approximately:

Original recipe: 742 calories; 151 mg cholesterol; 30 gm fat; 472 mg sodium; 7 gm protein; 114 gm carbohydrates.

Revised recipe: 460 calories; 64 mg cholesterol; 11 gm fat; 302 mg sodium; 6 gm protein; 84 gm carbohydrates.

Lemon Orange Cake

Cake:

1 cup butter or margarine, softened

1/4 cup shortening

2 cups sugar

5 eggs

3 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup buttermilk

1 teaspoon vanilla extract

1/2 teaspoon lemon extract

Frosting:

1/2 cup butter or margarine, softened

3 tablespoons orange juice

3 tablespoons lemon juice

1 to 2 tablespoons grated orange peel

1 to 2 tablespoons grated lemon peel

5 1/2 to 6 cups confectioners' sugar

Preheat oven to 350 F. Grease and flour three 9-inch cake pans; set aside. To make cake, in a mixing bowl, cream butter, shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.

In a separate bowl, combine dry ingredients; add to creamed mixture alternately with buttermilk, beginning and ending with dry ingredients. Stir in extracts. Pour into prepared pans and bake in preheated oven 25 to 30 minutes or until cake tests done. Cool for 10 minutes in pans before removing to wire racks to cool completely.

For frosting, beat butter in a mixing bowl until fluffy; add next five ingredients and mix well. Gradually add confectioners' sugar; beat until frosting has desired spreading consistency. Spread between layers and over the top and sides of cake. Makes 12 servings.

Lemon Orange Bundt Cake

Cake:

1/2 cup butter, softened

2 cups sugar

2 whole eggs

4 egg whites

3 cups unbleached all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 1/4 cups low-fat buttermilk

1 teaspoon vanilla extract

1/2 teaspoon lemon extract

Frosting:

2 tablespoons butter, softened

2 tablespoons light cream cheese, softened

1 1/2 tablespoons freshly squeezed orange juice

1/1/2 tablespoons freshly squeezed lemon juice

1 tablespoon freshly grated orange peel

1 tablespoon freshly grated lemon peel

1/2 teaspoon lemon extract

2 1/2 cups confectioners' sugar, sifted

Preheat oven to 350F. Generously coat a Bundt pan with non-stick spray. For cake, in a mixing bowl, beat butter and sugar together until well combined. Add eggs and egg whites, one at a time, beating well after each addition. In a separate bowl, whisk flour, baking powder, baking soda and salt together.

Add dry indredients alternately with buttermilk to egg mixture, begining and ending with dry ingredients. Stir in extracts. Pour into prepared Bundt pan and bake for 45 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes in pan before removing to wire rack to cool completely.

To make frosting, beat butter and cream cheese in a mixing bowl until fluffy; add the next 5 ingredients and mix well. Gradually add sifted confectioners' sugar and beat until frosting has a spreadable consistency. Spread evenly over the top and sides of cake. Makes 12 servings.

Don't overlook rice when planning a light diet. My booklet, "Cook It Light With Rice," will inspire you with some truly delicious low-calorie reipes for this wonderful food. Order it for $3 and a stamped (55 cents), self-addressed, No.10 envelope from Rice, P.O. Box 5541, Riverton, NJ 08077-5541.

Jeanne Jones is a consultant on menu planning, recipes and new-product development for major hotels and spas. She is also the author of 30 cookbooks, most recently "Healthy cooking for People Who don't have Time to Cook" (Rodale Press, $27.95).

Send your recipe for revision to:

Cook It Light

(Deseret News)

P.O. Box 1212

La Jolla, CA 92038

Please include a stamped (55 cents), self-addressed envelope.

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