Lemon Chiffon Cake


  • 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
  • 1-3/4 cups confectioners' sugar
  • 3 tablespoons lemon juice

Cooking Instructions

Step 1: In a large 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 bowl, beat egg whites until foamy.  Add cream of tartar; beat until stiff peaks form.  Gently fold in the lemon mixture.

Step 2: Pour into an ungreased 10-inch tube pan.  Bake at 325 degrees F 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.

Enjoy this easy lemon chiffon cake from TasteOfHome!