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Glazed Lemon Chiffon Cake

Name: Glazed Lemon Chiffon Cake
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 16 servings.
Ingredients: 1/2 cup fat-free evaporated milk; 1/2 cup reduced-fat sour cream; 1/4 cup lemon juice; 2 tablespoons canola oil; 2 teaspoons vanilla extract; 1 teaspoon grated lemon zest; 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); 1/2 teaspoon cream of tartar; LEMON GLAZE:; 1-3/4 cups confectioners' sugar; 3 tablespoons lemon juice

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Test Kitchen Approved

Total Time

Prep: 15 min. Bake: 45 min. + cooling

Makes

16 servings

Updated: Sep. 23, 2023

This fluffy cake is a real treat drizzled with the sweet-tart lemon glaze. —Rebecca Baird, Salt Lake City, Utah

Ingredients

1/2 cup fat-free evaporated milk
1/2 cup reduced-fat sour cream
1/4 cup lemon juice
2 tablespoons canola oil
2 teaspoons vanilla extract
1 teaspoon grated lemon zest
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)
1/2 teaspoon cream of tartar
LEMON GLAZE:
1-3/4 cups confectioners' sugar
3 tablespoons lemon juice

Directions

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.

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 from pan to a serving platter. Combine glaze ingredients; drizzle over cake.

Nutrition Facts

1 piece: 230 calories, 3g fat (1g saturated fat), 3mg cholesterol, 189mg sodium, 47g carbohydrate (33g sugars, 0 fiber), 4g protein.

Glazed Lemon Chiffon Cake

Ingredients

Directions

Nutrition Facts

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