Glazed Lemon Chiffon Cake Recipe photo by Taste of Home
Glazed Lemon Chiffon Cake
TOTAL TIME: Prep: 15 min. Bake: 45 min. + cooling
YIELD: 16 servings.
Drizzled with sweet-tart lemon glaze, this fluffy cake is a real treat. —Rebecca Baird, Salt Lake City, Utah
Ingredients
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1/2 cup fat-free evaporated milk
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1/2 cup reduced-fat sour cream
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1/4 cup lemon juice
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2 tablespoons canola oil
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2 teaspoons vanilla extract
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1 teaspoon grated lemon zest
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1 teaspoon lemon extract
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2 cups cake flour
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1-1/2 cups sugar
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1 tablespoon baking powder
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1/2 teaspoon salt
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1 cup large egg whites (about 7)
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1/2 teaspoon cream of tartar
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LEMON GLAZE:
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1-3/4 cups confectioners' sugar
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3 tablespoons lemon juice
Directions
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1.
In a large bowl, combine the first 7 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.
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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 from pan to a serving platter. Combine glaze ingredients; drizzle over cake.
Nutrition Facts
1 piece: 230 calories, 3g fat (1g saturated fat), 3mg cholesterol, 189mg sodium, 47g carbohydrate (33g sugars, 0 fiber), 4g protein.
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