Lemon Chiffon Cake Recipe
- 7 eggs, separated
- 2 cups King Arthur Unbleached 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.
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Reviews for Lemon Chiffon Cake(37)
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This makes me think of lemon angel food cake. It turned out well- moist and tasty. I think the next time I make it I may try to make the cake more lemony and the frosting more mild.
I am not a great baker...until now! This was easy, delicious and we have now made it 4 times in 2 weeks.
This was one of the best cakes I've ever made. It was light and fluffy and the lemon flavour was incredible.
Very lemony, very yummy.
Just like a cake my mom made when I was a kid. Love it!
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