Yield
Serves 10

How to Make It

Step 1

Beat margarine at medium speed of an electric mixer until creamy; gradually add 3/4 cup sugar and Lemon-Vanilla Sugar, beating well.

Step 2

Combine flour and next 3 ingredients, and stir well. Combine milk and lemon juice. Add flour mixture to margarine mixturealternately with milk mixture, beginning and ending with flour mixture. Mix after each addition.

Step 3

Beat egg whites and cream of tartar at high speed of an electric mixer until stiff peaks form. Fold beaten egg white into batter.

Step 4

Spoon batter into an 8-inch angel food cake pan or a 9- x 5- x3-inch loaf pan coated with cooking spray. Bake at 350° for 45 to 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan, and let cool completely on wire rack. Sift powdered sugar over cooled cake.

Chef's Notes

To make cupcakes, fill paper-lined muffin pans three-fourths full.

Oxmoor House Cooking Light Collection

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