The middle of the month is my busiest time for me. I am inundated in spreadsheets. Not only that, but we are in the midst of closing out 2011 data. It does make for a long week. And it seems like Friday will never arrive. Luckily, I work from home.
We are having steaks with a blue cheese topping tonight because it’s easy to make. Anyway, I did manage a burst of energy, so I decided to make a lemon chiffon cake and surprise the hubby. No, it’s not his birthday, our anniversary nor am I trying to make up with him. He is just a wonderful husband and best friend, who is always kind and patient. He loves lemon pound cake, especially the one at Starbucks which is over 400 calories a slice. Here is my modified version loosely based from Taste of Home cook book that I have, and comes in at about 225 calories a slice. About half the amount as the Starbucks version.
This citrusy cake is a real treat drizzled with the sweet-tart lemon glaze.
One cake cut into 16 slices with the glaze is 5 PP per serving.
- 1/2 cup fat-free evaporated milk
- 1/2 cup 0% Plain Chobani yogurt (my favorite yogurt brand ever)
- 1/4 cup lemon juice
- 2 teaspoons vanilla extract
- 2 tablespoons canola oil
- 1 teaspoon grated lemon peel
- 2 cups cake flour
- 1 1/2 cups sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup egg whites (about 7 eggs)
- 1/2 teaspoon cream of tarter
- 1 1/4 cups confectioners’ sugar
- 3 tablespoons lemon juice
Preheat oven to 350
In a large mixing bowl, combine the first seven ingredients; set aside.
In another bowl, 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 the cream of tarter; beat until stiff peaks form. Gently fold into the lemon mixture.
Pour into a greased Bundt pan. Bake for about 30 minutes depending on the size Bundt pan you use. Test cake before removing from oven. Immediately invert pan; cool completely. Drizzle with the glaze. Enjoy!
The good news is that tomorrow is in fact, Friday. I missed my Wednesday weigh in at WW, so I plan on going tomorrow.