Lemon Chiffon Cake Low Fat

(makes 16 servings). Preheat oven to 325 F. Prepare a 12 cup (about 9) bundt pan with a non-stick coating. In a large mixing bowl, sift together the flour, 1 cup sugar, baking powder, baking soda, and salt. In a small cup or bowl, mix the oil, lemon zest, lemon juice, vanilla extract, and lemon extract. In a large stainless steel bowl, beat egg whites until white and foamy. Slowly add remaining 1/2 cup of sugar and continue beating just until stiff peaks form. Do not overbeat. Make a well in the center of the flour mixture. Place the wet ingredients into the well. Add 1/4 of egg whites into well and mix gently until all ingredients are blended. Gently fold in the remaining egg whites using a rubber spatula. Pour batter into the prepared pan. Bang pan on counter to remove any air bubbles. Bake for about 30 minutes until golden and top feels springy or until a cake tester inserted into the center comes out clean. Cool the cake on a wire rack for 1/2 hour. Loosen the sides with a small thin knife if necessary. Remove cake from pan and cool for 1/2 hour. Store in airtight container or serve immediately. Make a Lemon and Vanilla Glaze by mixing a cup of confectioners sugar with 1 tsp. vanilla extract, and 1/4 tsp. lemon extract. Add water if necessary and mix until smooth. Drizzle glaze over the cake. This cake is also good with a light dusting of confectioners sugar.