Lemon Chiffon Cake
Cooking for 2
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“My mouth waters just thinking about this sweet, airy cake and its icing laced with the tang of lemon.” says Wendy Littman in Bradenton, Florida. “It was my mom's signature cake.”
SERVINGS: 6
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 30 min. Bake: 30 min. + cooling
Ingredients:
- 1 cup all-purpose flour
- 3/4 cup sugar
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3 eggs, separated
- 1/4 cup plus 2 tablespoons cold water
- 1/4 cup canola oil
- 1 teaspoon grated lemon peel
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon cream of tartar
- FROSTING:
- 2 ounces cream cheese, softened
- 3 tablespoons butter, softened
- 2 tablespoons 2% milk
- 2 teaspoons lemon juice
- 2-1/3 cups confectioners' sugar
Directions:
In a small mixing bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg yolks, water, oil, lemon peel and vanilla; add to dry ingredients. Beat until well blended. In another mixing bowl, beat egg whites and cream of tartar on medium speed until soft peaks form; fold into batter.
Gently spoon into an ungreased 7-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 30-35 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour.
In a small mixing bowl, beat the cream cheese, butter, milk and lemon juice until smooth. Gradually beat in confectioners' sugar. Run a knife around side and center tube of cake pan. Remove cake to a serving plate; frost. Store in the refrigerator. Yield: 6 servings.