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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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(31-34) of 34 reviews

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Reviewed on May. 22, 2008 by gbc

It is a wonderful light and airey cake. The lemon taste is great. It was best the first day but still good the second day. Too many calories though but very good.

Reviewed on Apr. 07, 2008 by RustyStickers

This cake WAS wonderful! The frosting tasted very sweet in the bowl but after sitting on the cake overnight it was perfect. The cake is light, airy, tender and deliciously lemony. The frosting is the perfect combination of sweet, tart and wonderful!

Reviewed on Apr. 04, 2008 by clericalrose

Made it love it and will make it again. Thank you for sharing.

Reviewed on Mar. 31, 2008 by rdrover49

OMG, I made this cake for Sunday dinner and my family raved over it. My son has been wanting a lemon meringue pie, but I seen this recipe and decided to make it. I'm glad I did. It was wonderful. I plan on making it more often now. I was so easy. Thanks for sharing it.

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