1 cup Hellmann's® or Best Foods® Canola Cholesterol Free Mayonnaise
1/4 cup sour cream
1 Tbsp. grated lemon peel
1 tsp. vanilla extract
Preheat oven to 350°. Spray Bundt pan with nonstick cooking spray; set aside.
In medium bowl, with wire whisk, combine flour, baking powder and baking soda; set aside.
In large bowl, with electric mixer on medium speed, beat eggs with sugar until light and fluffy. Beat in Hellmann’s® or Best Foods® Canola Cholesterol Free Mayonnaise, sour cream, lemon peel and vanilla, beat well. On low speed, beat in flour mixture just until blended. Spoon batter into prepared pan.
Bake 35 minutes or until toothpick inserted in center comes out clean. On wire rack, cool 15 minutes; remove from pan and cool completely. Sprinkle, if desired, with confectioners sugar and serve with fresh fruit.