Light 'n Luscious Lemon Chiffon Cake

From the Taste of Home magazine, this cake "is a reat treat drizzled with the sweet-tart lemon glaze". Made with lighter ingredients, each serving equals 228 calories and 3 gr. fat.

• Ready In: 1 hr 10 mins
• Serves: 16

Ingredients

• Cake

• 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 white (about 7)
• 1⁄2 teaspoon cream of tartar

• Lemon Glaze

• 1 3⁄4 cups powdered sugar
• 3  tablespoons lemon juice

Directions

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