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This Cake From The 1960’s Is Even Trendier Today!
THIS CAKE FROM THE 1960’S IS EVEN TRENDIER TODAY!
Healthy recipes offer you This Cake From The 1960’s Is Even Trendier Today!, we hope you like it
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Course: Cake
Cuisine: American
Keyword: This Cake From The 1960’s Is Even Trendier Today!
Prep Time: 1 hour hour
Cook Time: 45 minutes minutes
Total Time: 1 hour hour 45 minutes minutes
Servings: 24
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.
818 Shares