- 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
- Place egg whites in a large bowl; let stand at room temperature 30 minutes.
- Place oven rack in the lowest position. Preheat oven to 325°. In a large bowl, combine 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; with clean beaters, beat on medium speed until stiff peaks form. Fold a fourth of the whites into batter, then fold in remaining whites.
- Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake 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.
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Reviews for Lemon Chiffon Cake
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"So good!!! This cake was beautiful, light, moist, and delicious. I wanted to make sure my cake would taste lemony, so I used a 1/2 cup of fresh squeezed lemon juice and only 1/4 cup of water. This gave it a beautifully lemon flavor. I would recommend making this change to the recipe. I cannot imagine a more perfect lemon cake. Every crumb of this cake was savored and enjoyed by my family and coworkers. I made the lemon frosting, but did not have any more lemon peel, so I substituted 1/2 tsp lemon extract in place of lemon peel. It wasn't as spreadable as I liked, so I added a little bit of milk so it could drizzle down the sides of the cake. The frosting was very lemony and delicious, but I'd prefer another type of frosting-- perhaps a buttercream. Surprisingly, the frosting by itself tasted like an amazing melt-in-your mouth lemon candy which I may make again as candy!"
"most excellent; my daughter loved it and asked for the recipe. It is really quite easy and turned out beautifully. It is a large cake so judge yourself accordingly--if your pan is on the small side, take out a bit of the batter."
"I'm an experienced baker and always looking for a new treat to customize. I baked the cake using 2 round pans. I added extra lemon zest to the cake--what can I say...I love lemon. I also added lemon curd in between the layers before frosting. I used a cream cheese icing with lemon juice and lemon zest. WOW!!! This has to be the lightest, fluffiest most delicious cake I've made in a while. This one is a keeper. I've read the other reviews and I think you might be mixing in your egg whites instead of folding them in gently. If you mix them, it deflates the proteins and adds moisture to the batter giving you a wet cake. I hope that tip helps and I sure hope you are up to trying this again...it is just delicious!"
"I used this icing with a bought cake mix. It worked really well. I would use this icing for lemon cookies or sugar cookies. Next time I will use a different technique for the icing. My icing was a little lumpy. One day I hope to make the cake."
"It tastes alright, could be more lemony for my taste. I'm also trying to figure out why it DOES NOT look anything like the picture, i.e., YELLOW!!!! The outside is a golden brown and the inside is white. Should I have used food coloring and then what about the outside of it?"