Lemon Chiffon Cake | Command Cooking

Ingredients

• ***For the cake:***
• 1/4 cup lemon juice
• 1/2 cup fat-free evaporated milk
• 1/2 cup reduced-fat sour cream
• 2 tablespoons canola oil
• 2 teaspoons vanilla extract
• 1 teaspoon lemon zest, grated
• 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), room temperature
• 1/2 teaspoon cream of tartar
• ***For the glaze:***
• 1 3/4 cups confectioners' sugar
• 3 tablespoons lemon juice