Moist Lemon Chiffon Cake

Name: Moist Lemon Chiffon Cake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
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

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Prep Time: 15 minutes

Cook Time: 45 minutes

Total: 60 minutes

Servings: 16

Cost: $3.33 /serving

Author : Taste of Home

Instructions

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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.

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