Lemon Chiffon Cake

By Cindy_Wicker

Ingredients

• LEMON GLAZE:
• 1/2 cup fat-free evaporated milk
• 1/2 cup light sour cream
• 1/4 cup lemon juice
• 2 tablespoons canola 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
• 1-3/4 cups confectioners' sugar
• 3 tablespoons lemon juice

Details

Servings 16

Preparation

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 into the lemon mixture.
Pour into an ungreased 10-in. tube pan with removable bottom. Bake at 325° 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. Yield: 16 servings.

Nutritional Analysis: One serving equals 228 calories, 3 g fat (0 saturated fat), 3 mg cholesterol, 157 mg sodium, 47 g carbohydrate, 0 fiber, 4 g protein. Diabetic Exchanges: 1 starch, 1 fruit, 1/2 fat.

6 WW Points Plus