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Nutrition Facts

  • One serving:
  • Calories:
  • 228
  • Fat:
  • 3 g
  • Saturated Fat:
  • 0 g
  • Cholesterol:
  • 3 mg
  • Sodium:
  • 157 mg
  • Carbohydrate:
  • 47 g
  • Fiber:
  • 0 g
  • Protein:
  • 4 g
  • Diabetic Exch:
  • 1 starch, 1 fruit, 1/2 fat.

Lemon Chiffon Cake

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

PREP

 15 min.

COOK

 45 min.

TOTAL

 60 min.

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.

Printed from tasteofhome.com Nov 19, 2008

Copyright Reiman Media Group, Inc © 2008