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"This moist, airy cake was my dad's favorite. My mom revamped the original recipe to include lemons. I'm not much of a baker, so I don't make it very often. But it is well worth the efffort." —Trisha Kammers, Clarkston, Washington
This recipe is:
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Nutritional Facts 1 slice equals 345 calories, 13 g fat (4 g saturated fat), 100 mg cholesterol, 288 mg sodium, 54 g carbohydrate, 1 g fiber, 4 g protein.
Originally published as Lemon Chiffon Cake in Taste of Home April/May 2008, p37
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Reviewed on Jun. 27, 2011 by shecooksalot
I didn't really like the taste of this cake. I was expecting a much different, I guess more lemony flavor. I agree with the other reviewers who said it tasted a bit bland.However, it did bake up really nice and I was rather impressed with how beautiful it looked. I just wish the taste was different.
I didn't really like the taste of this cake. I was expecting a much different, I guess more lemony flavor. I agree with the other reviewers who said it tasted a bit bland.
However, it did bake up really nice and I was rather impressed with how beautiful it looked. I just wish the taste was different.
Reviewed on Aug. 12, 2010 by Ryled1
If you love lemons, then this is the cake for you. If your not a big fan, then you might not like the cake. I love all things lemon. I substituted 2 parts lemon juice or 1/2 cup then added in 1/4cup of water, for cake recipe. Some reviewers said cake was too bland. It tasted great w/lemon juice added in. I wIll try 3 parts lemon jc, next time instead of water. I also used a reg 9x13 pan bc I dont have tube pan. Still came out nice, just more dense, bc chiffon couldnt climb sides of pan. Still very nice cake. Love this cake recipe! My sis wanted it too after tasting it.
Reviewed on Jul. 29, 2010 by grensrud
Was very good - although I've made it twice and maybe it's my pan...but the batter has leaked through the bottom a bit before the cake starts to bake. I replaced the lemon peel with lemon extract as well. I also learned the second time to add a bit more lemon juice to the frosting or else it is too thick to melt down the sides of the cake as shown in the picture. Doesn't affect the taste, but doesn't look as pretty. Either way is a great cake, very tasty and a huge hit both times!
Reviewed on May. 18, 2010 by conservativegranny
I made this for our Mother's Day gathering. It was a huge hit! Very lemony (I used fresh lemons) light and moist. It tasted like lemonade. I could have eaten it without the frosting. A bit too much lemon for me but the rest of the gang loved it. I would make it and instead top with strawberries and some whipped cream.
Reviewed on Apr. 15, 2010 by time2cook
Just ok. Liked the lemon flavor, but the cake was dry, not moist at all. Icing was good, but the cake was a little dense and bland. Maybe a box of instant lemon pudding would add flavor and moisture?
Reviewed on Mar. 22, 2010 by TERIJUNE
I made this cake yesterday afternoon. I'm not sure if I did something wrong, but when I took the cake out oven after performing the "spring test" and inverted it, a bunch of gloppy cake oozed out. I turned it back over and put it back in the oven for quite some time. I haven't tried the cake yet, but I'm questioning what I could have done wrong.
Reviewed on Mar. 21, 2010 by xicota
Yes, Abby21, lemon peel and lemon zest are the same---zest is achieved with a "bar zester". This tool "shaves" the peel from the fruit in fine shreds, with no pith. I wouldn't be without this handy gadget! I also use it when I make marmalades. Your idea of replacing some of the water w/juice I will definitely try.
Reviewed on Mar. 20, 2010 by Abby_21
There..cake is tasted and sampled. I will definitely make it again, but the cake itself is quite bland. Think I would try it next time using 1/4 c lemon juice and 1/2 c. water instead of 3/4 c. water. The lemon peel just didn't add much flavour and lemons here are 89 cents a piece. I left the peel out of the frosting because of the cost. It was nice and tangy!
I'm just making this right now because it sounds fantastic. One question: is grated lemon peel the same thing as lemon zest?
Reviewed on Mar. 19, 2010 by vellenww
I have made this cake about 5 or 6 times - and it is a winner! Everyone loves it and is serves a lot of people.
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