Printable | Taste of Home

Lemon Chiffon Cake

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

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;

Printed from tasteofhome.com Nov 19, 2008

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Lemon Chiffon Cake cont.

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.