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Lemon Chiffon Cake




Source of Recipe


Grandma


Recipe Introduction


This fluffy cake is a real treat. Young and old alike will love this wonderful cake.


List of Ingredients




1/2 Cup Evaporated Milk
1/2 Cup Sour Cream
1/4 Cup Lemon Juice
2 Tablespoons Vegetable 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

Recipe



In a large mixing bowl, combine the evaporated milk, sour cream, lemon juice, vegetable oil, vanilla extract, lemon peel, and lemon extract. Sift together the flour, sugar, baking powder and salt; gradually beat into lemon mixture until smooth. In a small mixing 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 inch tube pan with removable bottom. Bake at 325 degrees for 45 to 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. Yields 16 servings.