This recipe makes a wonderfully light and lucious Lemon Chiffon Cake with a tangy lemon glaze topping.
1/2 cup evaporated skim milk
1/2 cup light sour cream
1/4 cup lemon juice
2 tablespoons olive 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 tarter
1-3/4 cups confectioners' sugar
3 tablespoons lemon juice
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.
In a small mixing bowl, beat egg whites until foamy. Add cream of tarter; 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.
Recipe makes 15 servings.
Serving size: 1 serving
Calories: 228; Total Fat: 3g; Cholesterol: 3mg; Sodium: 157mg; Carbohydrates: 47g; Fiber: trace; Protein: 4g
Diabetic Exchanges; 1 starch, 1 fruit, 1/2 fat
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