Glazed Lemon Chiffon Cake
INGREDIENTS REQUIRED
1/2 cup fat-free evaporated milk
2 teaspoons vanilla extract
1/4 cup lemon juice
1 teaspoon lemon extract
1-1/2 cups sugar
1/2 teaspoon salt
1/2 teaspoon cream of tartar
1-3/4 cups confectioners' sugar
1/2 cup reduced-fat sour cream
2 tablespoons canola oil
1 teaspoon grated lemon zest
2 cups cake flour
1 tablespoon baking powder
1 cup large egg whites (about
7), room temperature
LEMON GLAZE
3 tablespoons lemon juice
Start Cooking
STEP 1
In a large bowl, combine the first 7 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.
STEP 2
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.
Per Serving value.
Calories: 230 kcal
Fats: 3 g
Carbs: 47 g
Protein: 4 g