Lemony Delight!

I have got lemons on the brain!! I'm not sure what prompted my lemon cravings but last week I made sure to pick up a couple lemons (and blackberries - stayed tuned for that recipe) and got my booty in the kitchen!! I'm sure some of you have noticed my lack of new recipes lately (oh you mean ALL YEAR lol) but I've really begun to miss cooking and baking! So my goal is start working on recipes again!

First up from the awesome cookbook Guilt-Free Cooking, I've made a Lemon Chiffon Cake!

You need - Vegetable Oil, Baking Powder, Flour, Salt, Sugar, Reduced Fat Sour Cream, Eggs, Lemon, Fat Free Evaporated Milk, Lemon Extract, Lemon Juice, and Powdered Sugar. (Oh yeah you also need Vanilla and Cream of Tartar but I was out)

This part actually looked pretty disgusting - Put the evaporatedmilk, sour cream, lemon juice, vegetable oil, lemon peel, and lemon extract in a mixing bowl.

Yup so I was a horrible blogger and didn't take enough pictures. But essentially you next mix your dry ingredients and blend into the above gross mixture. Then in a separate bowl you want to whisk your egg whites (no yolk) until you get "stiff peaks", then gently fold into the mixture.

Pour your batter into an UNGREASED bundt cake pan.

Bake for 45-55 minutes at 325 degrees. Immediatly after you remove from the oven "invert" your pan onto a platter or as I have done onto some cooling racks.

I highly recommend ignoring the part in the directions where you leave your pan ungreased. I struggled with this beauty for about 10 minutes trying to get it out of the pan without it falling apart. My mission was a total success but next time I'll be lightly greasing my pan! 

The hardest part is letting your cake cool completely! I was so anxious to finish it up and take a big ol' slice but I waited about 2 hours!

For the frosting just put in some lemon juice and powdered sugar and whisk away!! You know frostings good when it slowly drips off the whisk! YUMMMMMM!!!

The picture in the recipe book shows the entire cake top covered in frosting but I prefer the drizzle, not just for looks but also cause this frosting is SUPER LEMONY!!

Isn't she beautiful??

I told you I was going to take a big ol' slice and you better believe I devoured this piece!!

Even though I was concerned about the frosting being too much lemon it balanced out with the cake perfectly! Really this cake wouldn't be as good without the frosting! I have to say for all you lemon lovers you have to make this recipe! I brought it to work and by noon we only had 3 slices left...Yes I do believe this is a keeper :-)