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Lemon Chiffon Cake

Source of Recipe


I don't know






List of Ingredients



• 1/2 cup evaporated skim milk
  
• 1/2 cup light 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 cup confectioners' sugar
  
• 3 tablespoons lemon juice
  






Instructions



1. In a large mixing bowl, combine the first seven ingredients. Sift together the flour, sugar, baking powder and salt; gradually beat into lemon mixture until smooth.
   
   
2. In a small mixing bowl, beat egg whites until foamy. Add cream of tartar; beat until stiff peaks form. Gently fold in to the lemon mixture.
   
   
3. Pour into an ungreased 10-in. tube pan with removable bottom. Bake at 325 for 45-55 minutesor until cake springs back when lightly touched.
   
   
4. Immediately invert pan; cool completely. Remove cake to a serving platter. Combine glaze ingredients; drizzle over cake.
   
   
5. Yield: 16 servings.