Dear Jeanne: I love your cookbooks and appreciate your column in the newspaper. I look forward to reading Cook It Light every week. This recipe is one of my favorite snack cakes, but I try to avoid it because of the fat and calories. It is a great cake to pack for a picnic or take to the beach. Could you lighten the recipe for me? Gratefully yours.

- Carolyn Braun, San Diego

Dear Carolyn: This delightful snack cake proved to be a challenge to lighten up. The egg yolks and heavy cream gave the cake its nice texture. After several attempts using either egg substitute or egg whites, I decided that the cake needed all five eggs to rise properly.By substituting 1 percent low-fat milk for the heavy cream, I came up with a denser cake with reduced fat that would still be great on a picnic or beach trip.

Each serving contains approximately: Original Recipe: 330 calories; 13 gm fat; 108 mg cholesterol; 189 mg sodium; 49 gm carbohydrates; 5 gm protein. Revised Recipe: 226 calories; 2 gm fat; 69 mg cholesterol; 160 mg sodium; 47 gm carbohydrates; 5 gm protein.

Rice is a perfect fit for so many light menus, and my booklet, "Cook It Light With Rice," can help you create some wonderful, new low-calorie dishes. 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 31 cookbooks, most recently "Canyon Ranch Cooking: Bringing the Spa Home" (HarperCollins, $40).

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.

Copyright King Features Syndicate Inc.

*****

RECIPES

LEMON CAKE

5 whole eggs

2 cups sugar

3 cups unsifted all-purpose flour

1/2 teaspoon salt

4 teaspoons baking powder

Finely grated rind of 2 lemons

1 tablespoon vanilla extract

2 cups heavy cream

Juice of 2 lemons

1/3 additional cup sugar

Beat eggs until thick and pale yellow in color. Gradually beat in 2 cups sugar. Combine flour, salt, baking powder and lemon rind in one bowl. In a smaller bowl, stir vanilla into the heavy cream.

Alternately add flour mixture and cream mixture to the eggs and sugar, beginning and ending with the flour mixture. Pour batter into greased and floured 9-inch springform pan. Bake in 325 F oven for 1 hour and 40 minutes or until cake feels firm to the touch. Remove from oven and place on wire rack.

Combine lemon juice and sugar, stirring until sugar is almost dissolved. Spoon over warm cake. Cool cake in pan.

Makes 16 servings.

LIGHTENED LEMON CAKE

5 whole eggs

2 1/4 cups sugar, divided

1 tablespoon vanilla extract

3 cups unbleached all-purpose flour

4 teaspoons baking powder

1/4 teaspoon salt

Finely grated rind of 2 lemons (1/4 cup)

2 cups 1 percent low-fat milk

Juice of 2 lemons (1/2 cup)

Preheat oven to 325 F. Coat a 9-inch springform pan with nonstick spray. In a medium mixing bowl, beat eggs until thick and pale yellow in color. Gradually beat in 2 cups sugar, then add vanilla.

In a separate mixing bowl, whisk together flour, baking powder, salt and lemon rind.

Alternately add flour mixture and milk to the egg mixture, beginning and ending with the flour mixture. Pour batter into prepared pan. Bake for 1 hour and 40 minutes, or until toothpick inserted in center comes out clean.

Cool cake in pan for 10 minutes, then remove to a serving plate. Combine remaining 1/4 cup sugar with lemon juice, stirring until sugar is almost dissolved. Spoon glaze on top of warm cake.

Makes 16 servings.