I love lemon flavored desserts. And I love pretty much any kind of cake. Problem is, all that sugar makes me feel kinda wacko like jacko. And who needs any extra fat? So I'm working on a relatively low fat low sugar lemon cake recipe. This was my first try. I cut both the sugar and fat by nearly half. It looked perfect when I took it out of the oven. I was like, "it's just that easy?". Not. The cake fell a few minutes later and ended up being slightly rubbery in texture. It tasted great - my husband and I ate half of it as soon as I was done taking it's picture. Still, I want to figure out how to prevent it from falling - I'll address the textural issue at that point. I hate to waste eggs yolks, but a lot of recipes I read called for extra egg whites. I also read that cream of tartar helps stabilize eggs. I'll give it a scientific go and post my results - and hopefully a good recipe.