- 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
- 1/3 cup butter, softened
- 3 cups confectioners' sugar
- 4-1/2 teaspoons grated lemon peel
- 1/4 cup lemon juice
- Dash salt
- Place egg whites in a large bowl; let stand at room temperature 30 minutes. Meanwhile, preheat oven to 325°.
- Sift flour, sugar, baking powder and salt together twice; place in another large bowl. In a small bowl, whisk egg yolks, water, oil, lemon peel and vanilla until smooth. Add to flour mixture; beat until well blended.
- Add cream of tartar to egg whites; with clean beaters, beat on medium speed just until stiff but not dry. Fold a fourth of the whites into batter, then fold in remaining whites.
- Gently spoon batter into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest oven rack 50-55 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely in pan, about 1 hour.
- Run a knife around sides and center tube of pan. Remove cake to a serving plate.
- In a small bowl, combine frosting ingredients; beat until smooth. Spread over cake. Yield: 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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"I made this for after playing cards with neighbours. Absolutely a winner. I too used 1/2 cup lemon juice and 1/4 cup water in the batter. Nice and lemony. Will definitely make again. Thanks so much for the recipe."
"I made this this past Thurs. and OH MY it is delicious! I made it exactly like the recipe..It's so light and refreshing, will definitely be making it again."
"Everyone loved it, light and airy and a pure simple lemon flavor, will make again and again"
"I baked this recipe for our Easter dessert. It was really good the way it is, but I think I will try substituting lemon juice for the water in the cake. With all the grated lemon peel, you may as well use the juice from the lemons you use. I also didn't have a "tube" pan, so I used a deep Bundt pan. That worked fine except it was difficult to get it out of the pan. This recipe says to use an ungreased pan, but I think I will try a greased and lightly floured pan the next time. I thought the icing was too thick, I was wanting more of a glaze, so I used a little more lemon juice. Very tasty. This cake is not going to be light and fluffy like an angel food cake, it's more dense than that, as long as you know that from the start you won't be disappointed. If you want a light yellow cake, use store bought eggs. I used farm fresh eggs and it was pretty yellow. Your cake is not going to turn out like the picture unless all of the brown edges stay in the pan when you remove the cake. Good Luck! It's worth trying."
"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!"