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Lemon Chiffon Cake Recipe

Lemon Chiffon Cake Recipe photo by Taste of Home

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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

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Lemon Chiffon Cake Recipe

Prep: 25 min. Bake: 50 min. + cooling

Yield: 12-16 Servings

25 50 75

Ingredients

7 eggs, separated
2 cups all-purpose flour
1-1/2 cups sugar
3 teaspoons baking powder
1 teaspoon salt
3/4 cup water
1/2 cup canola oil
4 teaspoons grated lemon peel
2 teaspoons vanilla extract
1/2 teaspoon cream of tartar
LEMON FROSTING:
1/3 cup butter, softened
3 cups confectioners' sugar
1/4 cup lemon juice
4-1/2 teaspoons grated lemon peel
Dash salt

Directions

Place egg whites in a large bowl; let stand at room temperature for 30 minutes.
In a large 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 and beat until well blended. Add cream of tartar to egg whites; beat on medium speed until stiff peaks form. Fold into batter.
Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 325° for 50-55 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour.
Run a knife around side and center tube of pan. Remove cake to a serving plate. In a small bowl, combine frosting ingredients; beat until smooth. Spread over top of cake, allowing frosting to drape down the sides. Yield: 12-16 servings.

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

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviews for Lemon Chiffon Cake

Lemon Chiffon Cake

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Reviewed on Apr. 01, 2009 by sharvey

this was great! I added more lemon to mine, but it was fabulous!

Reviewed on Mar. 30, 2009 by jordynnsmommy

This is my absolute favorite cake! I love most things lemon and this is a great recipe. I just add a bit more lemon juice to the frosting to make it extra strong.

Reviewed on Feb. 02, 2009 by pbehnke

This may be an airy cake, but it also seemed heavy - did not like the texture - don't know if I did something wrong, but thought I followed all the directions. There has to be a better lemon cake recipe out there -- I'll keep looking

Reviewed on Jan. 24, 2009 by imuscle

I guess I bake too much, this cake was one of the worst tasting I have ever made. The cake is airy allright...and very bland...like something you would buy prepackaged in a very cheap food store. I couldn't even finish the first piece and threw the rest away. For me, this was a waste of good lemons.

Reviewed on Dec. 29, 2008 by onawhim2

My husband LOVES this tasty cake - and it's really not all that difficult, considering the amazing results!

Reviewed on Oct. 01, 2008 by quality01