Lemon Chiffon Cake III

This fluffy cake is a real treat drizzled with the sweet-tart lemon glaze.

Yield

16 servings

Cake Ingredients

1/2 cup fat-free evaporated milk
1/2 cup light sour cream
1/4 cup lemon juice
2 tablespoons canola oil
2 teaspoons vanilla extract
1 teaspoon grated lemon peel
1 teaspoon lemon extract
2 cups cake flour
1 1/2 cups granulated (white) sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup egg whites (about 7)
1/2 teaspoon cream of tartar

Lemon Glaze Ingredients

1 3/4 cups confectioners' (powdered) sugar
3 tablespoons lemon juice

Directions

Preheat oven to 350°F (177°C).

In a large bowl, combine the first seven ingredients. Sift together the flour, sugar, baking powder and salt; gradually beat into lemon mixture until smooth. In a small bowl, beat egg whites until foamy. Add cream of tartar; beat until stiff peaks form. Gently fold into the lemon mixture. Pour into an ungreased 10-in. tube pan with removable bottom.

Bake in the preheated oven for 45 to 55 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely. Remove cake to a serving platter. Combine glaze ingredients; drizzle over cake.

Estimated Time

Preparation Time: 15 minutes
Bake Time: 55 minutes
Cool Time: 1 hour

Nutritional Information

Amount per serving: Calories 228, Fat 3 g (Saturated Fat 0), Cholesterol 3 mg, Sodium 157 mg, Carbohydrate 47 g, Fiber 0, Protein 4 g. Diabetic Exchanges: 1 Starch, 1 Fruit, 1/2 Fat.

Recipe Courtesy Of

Rebecca Baird, Salt Lake City, Utah

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