This is one of the best cakes I’ve ever eaten! I’ve tried it plain, with sugar glaze and once even with chocolate frosting.
Believe it or not, it was super delicious! I think this is one of those cakes that is going to turn out fantastic, no matter how you decorate it. And now that I’ve talked about this so much, I think I’m going to have to make this again today… This time, I’m not even going to wait for it to cool. I’ll just cut a slice and enjoy it with ice cream melting on top!
Ingredients
1/2 cup fat-free evaporated milk
1/2 cup light Daisy 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 Domino 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
Instructions:
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 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.
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Quick Tip: Bake sale coming up? You’ll make someone’s day with this offering.