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Moist Lemon Chiffon Cake

 Moist 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."
16 ServingsPrep: 15 min. Bake: 45 min. + cooling


  • 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 McCormick® Pure Vanilla Extract
  • 1 teaspoon grated lemon peel
  • 1 teaspoon McCormick® Pure 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
  • 1-3/4 cups confectioners' sugar
  • 3 tablespoons lemon juice


  • 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.
  • Pour into an ungreased 10-in. tube pan. Bake at 325° for 45-55
  • minutes or until cake springs back when lightly touched. Immediately

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Moist Lemon Chiffon Cake (continued)

Directions (continued)

  • 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: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.