Heat oven to 325 degrees F. Coat bottom and sides of 9-inch springform pan or
9-inch cake pan with cooking spray.
In mixing bowl, beat confectioners' sugar and margarine with electric mixer
on low speed until blended. Add Lighter Bake, eggs and almond extract; beat until
smooth. Combine flour and baking powder; beat into batter just until blended. Spread
batter evenly in pan. Bake 20 to 25 minutes or until wooden pick inserted in center
comes out clean.
In small bowl, combine sweetened condensed milk, sour cream and lemon juice;
whisk until smooth. Spread evenly over cake to within 1/4 inch of edge. If desired,
sprinkle almonds around edge of cream. Return to oven for 5 minutes, until topping
is set. Place on wire rack to cool. Stir jam until smooth and spread over top of
Serve warm or cool, cut into wedges. Refrigerate leftovers.