Banana Poppy Seed Cake

Preheat oven to 350°.

Spray a spring-form pan with a nonfat cooking spray. Use mixer to blend sugar and liquid Butter Buds on high speed until fluffy. Add egg whites, one at a time, and mix until smooth, about 1 minute. Mix in banana purée, lemon peel, yogurt, vanilla and rum on medium speed until smooth. Sift flour, baking powder, baking soda, cinnamon and lite salt together.

Add gradually to batter with poppy seed.

Mix until smooth. Transfer batter to prepared pan and spread smooth with a spatula. Place spring-form pan on a baking sheet. Bake until lightly browned and toothpick inserted in center comes out clean, about 30 minutes. Do not overbake.

Before serving, sift powdered sugar over the top. Serves 12.