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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 16 |
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Relates Rebecca Baird of Salt Lake City, Utah, This fluffy cake is a real treat drizzled with the sweet-tart lemon glaze. 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 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.
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