Light 'n Luscious Lemon Chiffon Cake

• 12 cup evaporated skim milk
• 12 cup light sour cream
• 14 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 12 cups sugar
• 1 tablespoon baking powder
• 12 teaspoon salt
• 1 cup egg white (about 7)
• 12 teaspoon cream of tartar
• 1 34 cups powdered sugar
• 3 tablespoons lemon juice

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.
5. Gently fold into the lemon mixture.
6. Pour into an ungreased 10" tube pan with removable bottom.
7. Bake at 325* for 45-55 minutes or until cake springs back when lightly touched.
8. Immediately invert pan; cool completely.
9. Remove cake to a serving platter.
10. Combine glaze ingredients; drizzle over cake.

milk, light sour cream, lemon juice, vegetable oil, vanilla, lemon, cake flour, sugar, baking powder, salt, egg white, cream of tartar, powdered sugar, lemon juice

Taken from www.food.com/recipe/light-n-luscious-lemon-chiffon-cake-284894 (may not work)