Light 'n Luscious Lemon Chiffon Cake |
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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 16 |
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Made with lighter ingredients, each serving equals 228 calories and 3 gr. fat. Ingredients:
1/2 cup evaporated skim 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 white (about 7) |
1/2 teaspoon cream of tartar |
1 3/4 cups powdered sugar |
3 tablespoons lemon juice |
Directions:
1. In a large mixing bowl, combine the first seven ingredients.
2. Sift together the flour, sugar, baking powder and salt; gradually beat into lemon mixture until smooth.
3. In a small mixing bowl, beat egg whites until foamy.
4. Add cream of tartar; beat until stiff peaks form. Gently fold into the lemon mixture.
5. Pour into an ungreased 10 tube pan with removable bottom.
6. Bake at 325* for 45-55 minutes or until cake springs back when lightly touched.
7. Immediately invert pan; cool completely.
8. Remove cake to a serving platter.
9. Combine glaze ingredients; drizzle over cake.
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