Moist Lemon Chiffon Cake

• 1/2 cup fat-free evaporated milk
• 1/2 cup reduced-fat sour cream
• 1/4 cup lemon juice
• 2 tablespoons canola oil
• 2 teaspoons vanilla extract
• 1 teaspoon grated lemon zest
• 1 teaspoon lemon extract
• 2 cups cake flour
• 1-1/2 cups sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup large egg whites (about 7)
• 1/2 teaspoon cream of tartar
• 1-3/4 cups confectioners' sugar
• 3 tablespoons lemon juice

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.
2. Pour into an ungreased 10-in. tube pan. Bake at 325u0b0 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.

milk, sour cream, lemon juice, canola oil, vanilla, lemon zest, lemon, cake flour, sugar, baking powder, salt, egg whites, cream of tartar, sugar, lemon juice

Taken from www.tasteofhome.com/recipes/moist-lemon-chiffon-cake/ (may not work)