Ingredients
1/2 cup fat-free evaporated milk1/2 cup reduced-fat sour cream1/4 cup lemon juice2 tablespoons canola oil2 teaspoons vanilla extract1 teaspoon grated lemon zest1 teaspoon lemon extract2 cups cake flour1-1/2 cups sugar1 tablespoon baking powder1/2 teaspoon salt1 cup large egg whites (about 7), room temperature1/2 teaspoon cream of tartarLEMON GLAZE:1-3/4 cups confectioners’ sugar3 tablespoons lemon juice
Preparation
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 to a serving platter. Combine glaze ingredients; drizzle over cake.
