This Cake From The 1960’s Is Even Trendier Today!


  • 1/2 cup fat-free evaporated milk

  • 1/2 cup light Daisy sour cream

  • 1/4 cup lemon juice

  • 2 tablespoons vegetable oil

  • 2 teaspoons vanilla extract

  • 1 teaspoon grated lemon peel

  • 1 teaspoon lemon extract

  • 2 cups cake flour

  • 1-1/2 cups Domino sugar

  • 1 tablespoon baking powder

  • 1/2 teaspoon salt

  • 1 cup egg whites (about 7)

  • 1/2 teaspoon cream of tartar


  • 1-3/4 cups confectioners’ sugar

  • 3 tablespoons lemon juice


In a large mixing bowl, combine the first seven ingredients. 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 cream of tartar; beat until stiff peaks form. Gently fold into the lemon mixture. Pour into an ungreased 10-in. tube pan with removable bottom. Bake at 325° for 45-55 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely. Remove cake to a serving platter. Combine glaze ingredients; drizzle over cake.

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