"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Light and Lucious Lemon Cake Recipe

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This recipe for Light and Lucious Lemon Cake, by , is from A Legacy Unforgotten -Womack/Davis Family Heirloom Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mary Sowell
Added: Wednesday, December 14, 2005


Butter-flavored cooking spray
2 cups cake flour( or plain flour)
1 1/2 cups sugar
1 teaspoon salt
1 1/2 teaspoons baking powder
1/2 cup reduced-fat mayonnaise
2 tablespoons canola oil
1/2 cup skim milk
1/4 cup freshly squeezed lemon juice

6 large egg whites
1 1/2 teaspoon cream of tartar
1/2 cup sugar

1 cup confectioners' sugar
2 tablespoons fresh lemon juice
Fresh lemon slices(optional)

Preheat oven to 350 degrees. Lightly coat a Bundt pan with the cooking spray and set aside.
In a medium bowl, combine cake flour with sugar, salt, and baking powder. Sift well.
In a large mixing bowl, combine mayonnaise, oil, milk, and lemon juice. Stir until smooth.
Gently fold half the flour mixture into the liquid mixture. Continue mixing in flour, a little at a time, until all the flour is added and the batter is smooth.

In a stainless steel or glass bowl, combine egg whites and cream of tartar, and beat on high speed with electric mixer, gradually adding sugar, until stiff peaks form.
Gently fold meringue into the cake batter a small amount at a time. Pour batter in prepared pan.
Bake for 50 minuts or until cake tests done. Remove from oven and cool for 15 minutes before removing from pan.

In a small bowl, combine confetioners' sugar and lemon juice, and stir until sugar dissolves. Drizzle glaze over the cake. Garnish with fresh lemon slices if desired.

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