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Moist Lemon Chiffon Cake Recipe

Moist Lemon Chiffon Cake Recipe

Relates Rebecca Baird of Salt Lake City, Utah, "This fluffy cake is a real treat drizzled with the sweet-tart lemon glaze."
TOTAL TIME: Prep: 15 min. Bake: 45 min. + cooling YIELD:16 servings

Ingredients

  • 1/2 cup fat-free evaporated milk
  • 1/2 cup reduced-fat 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 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

  • 1. 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.
  • 2. Pour into an ungreased 10-in. tube pan. 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.

Nutritional Facts

1 slice equals 230 calories, 3 g fat (1 g saturated fat), 3 mg cholesterol, 189 mg sodium, 47 g carbohydrate, trace fiber, 4 g protein.

Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.