Lemon Chiffon Cake

Name: Lemon Chiffon Cake
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 16
Ingredients: ***For the cake:***; 1/4 cup lemon juice; 1/2 cup fat-free evaporated milk; 1/2 cup reduced-fat sour cream; 2 tablespoons canola oil; 2 teaspoons vanilla extract; 1 teaspoon lemon zest, grated; 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), room temperature; 1/2 teaspoon cream of tartar; ***For the glaze:***; 1 3/4 cups confectioners' sugar; 3 tablespoons lemon juice

Desserts Oven Baked

Time: 1 hour

Yield: 16 servings

About

This Lemon Chiffon Cake tastes as good as it looks! Imagine this beautiful ring of tart, citrusy yumminess as the centerpiece of the most whimsical tea party, an extravagant lunch banquet, or just in your everyday kitchen for a splash of fun and elegance! This moist, glaze-covered treat is the perfect selection for any and every occasion! There's no party too fancy and no situation too mundane for this Lemon Chiffon Cake! It's just that delightful!

Ingredients

For the cake:
1/4 cup lemon juice
1/2 cup fat-free evaporated milk
1/2 cup reduced-fat sour cream
2 tablespoons canola oil
2 teaspoons vanilla extract
1 teaspoon lemon zest, grated
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), room temperature
1/2 teaspoon cream of tartar
For the glaze:
1 3/4 cups confectioners' sugar
3 tablespoons lemon juice

Directions

Step 1 -Preheat the oven to 325 degrees F.

Step 2 -In a large bowl, combine 1/4 cup of the lemon juice, the evaporated milk, the sour cream, the canola oil, the vanilla extract, the lemon zest, and the lemon extract.

Step 3 -In another bowl, sift the cake flour, the sugar, the baking powder, and the salt.

Step 4 -Gradually beat the flour mixture into the lemon mixture until smooth.

Step 5 -In a small bowl, beat the egg whites until they are foamy.

Step 6 -Add the cream of tartar to the egg whites and beat until stiff peaks form.

Step 7 -Gently fold the egg mixture into the batter.

Step 8 -Pour the batter into an ungreased 10-inch tube pan.

Step 9 -Bake the cake until it springs back when lightly touched, about 45-55 minutes.

Step 10 -Immediately invert the pan and allow the cake to cool completely on a wire rack.

Step 11 -Transfer the cake to a serving platter.

Step 12 -In a bowl, combine the confectioners' sugar and the remaining lemon juice.

Step 13 -Drizzle the glaze over the cake.

Step 14 -Slice and serve.