Ingredients 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
1/2 teaspoon salt 1 cup large egg whites (about 7) 1/2 teaspoon cream of tartar lemon glaze: 1-3/4 cups confectioners' sugar 3 tablespoons lemon juice
Directions Mix the first 7 ingredients in a large bowl. Sift flour, sugar, baking powder, and salt; blend into lemon mixture until smooth. Whisk egg whites in a small bowl until frothy.
Pour into an ungreased 10-inch tube pan. The cake should spring back when softly touched after 45–55 minutes at 325°. Invert pan and cool thoroughly. Remove cake from pan to dish. Mix glaze ingredients and pour over cake.
Nutritional Info 1 piece: 230 calories, 3g fat (1g saturated fat), 3mg cholesterol, 189mg sodium, 47g carbohydrate (33g sugars, 0 fiber), 4g protein.