Lemon Poppy Seed Pound Cake

1/2-cup reduced-fat margarine or light butter
1 1/2-cups sugar
3 egg whites
3/4-cup unbleached flour
3/4-cup oat bran
1 1/2-tablespoons poppy seeds
1/2-teaspoon baking soda
1-cup nonfat lemon yogurt
3-tablespoons lemon juice
1-tablespoon lemon rind, freshly grated glaze
1/2-cup confectioners' sugar
2-teaspoons lemon juice


1. Beat margarine or butter and sugar until smooth. Beat in egg whites. In large bowl, combine flour, oat bran, poppy seeds and baking soda. Add flour mixture, yogurt, lemon juice and rind to margarine mixture. 2. Spread batter in nonstick, 12-cup bundt pan. Bake at 350-degrees for 40-minutes or until toothpick comes clean. Cool in pan for 20 minutes. Invert onto a wire rack. For glaze, combine confectioners' sugar with lemon juice. Drizzle on cake.