Lemon Chiffon Cake
Taste of Home
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Relates Rebecca Baird of Salt Lake City, Utah, "This fluffy cake is a real treat drizzled with the sweet-tart lemon glaze."
SERVINGS: 16
CATEGORY: Low Fat
METHOD: Baked
TIME: Prep: 15 min. Bake: 45 min. + cooling
Ingredients:
- 1/2 cup fat-free evaporated milk
- 1/2 cup light sour cream
- 1/4 cup lemon juice
- 2 tablespoons vegetable oil
- 2 teaspoons vanilla extract
- 1 teaspoon grated lemon peel
- 1 teaspoon lemon extract
- 2 cups cake flour
- 1-1/2 cups sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup egg whites (about 7)
- 1/2 teaspoon cream of tartar
- LEMON GLAZE:
- 1-3/4 cups confectioners' sugar
- 3 tablespoons lemon juice
Directions:
In a large mixing 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 mixing 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 at 325° for 45-55 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. Yield: 16 servings.