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Moist Lemon Chiffon Cake

This fluffy cake is a real treat drizzled with the sweet-tart lemon glaze. —Rebecca Baird, Salt Lake City, Utah
  • Total Time
    Prep: 15 min. Bake: 45 min. + cooling
  • Makes
    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 zest
  • 1 teaspoon lemon extract
  • 2 cups cake flour
  • 1-1/2 cups sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup large egg whites (about 7)
  • 1/2 teaspoon cream of tartar
  • LEMON GLAZE:
  • 1-3/4 cups confectioners' sugar
  • 3 tablespoons lemon juice

Directions

  • 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 invert pan; cool completely. Remove cake to a serving platter. Combine glaze ingredients; drizzle over cake.
Nutrition Facts
1 slice: 230 calories, 3g fat (1g saturated fat), 3mg cholesterol, 189mg sodium, 47g carbohydrate (33g sugars, 0 fiber), 4g protein.