Serving Size : 16
1/2 cup evaporated milk
1/2 cup 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 whites (about 7)
1/2 teaspoon cream of tartar
Lemon Glaze
1-3/4 cups confectioners’ sugar
3 tablespoons lemon juice
In a large mixing 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 mixing bowl, beat egg whites until foamy. Add cream of tartar. Beat until stiff peaks form. Gently fold into lemon mixture. Pour into an ungreased 10″ tube pan with removable bottom. Bake at 325 degrees 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.