Lemon Chiffon Cake
Total TimePrep: 30 min. Bake: 50 min. + cooling
This recipe is awesome! My family loves how ligt and fresh this cake was. Crowd pleaser!!
Delicious cake, my family loved it! The instructions were easy to follow and the cake came out great. For someone who likes chocolate, taste of home’s marble chiffon cake is also an excellent recipe!
tried out this cake today havent tasted it yet but am a bit confused to the non greasy of pan mine has stuck to the sides and made it very difficult to take out therefore has actually ruined the cake by have to force it out has any one else had this problem very disappointed as the cake looks really good it has just been spoilt by the outside
While I did not make this recipe, I have made chiffon cakes using my mother's recipe for pineapple chiffon cake. She made the best cakes I can remember tasting. I will try this one as well as it is pretty much the same as hers without the pineapple.
I prepped this cake as I would a regular angel food cake. I seperated the eggs, i combined the dry ingrediants in a seprate bowl, I beat the whites with the tartar and 3/4 cups of sugar, scraped into another bowl since I only have one bowl for my kitchenaid. add the yolks, liquids, etc and then the flour to the dirty bowl, mix ontil combined. scrape down bowl, fold in whites, place in an angel food pan bake at 350 for an hour. When I made it as the recipe suggested, it did not turn out.
The taste of this cake is a very subtle lemon which I love. I didn't make any changes this time. Next time I believe I will make the frosting just a bit thicker: it came out in a consistency between glaze and frosting so it didn't look quite so pretty when I "frosted" the cake. This is only a minor change; I wouldn't change anything else!
Wanted a change from an angel food cake I make with a recipe from Canadian Living - to which I add lemon and sometimes lime zest - or a combination. This was an excellent cake! I did use mostly lemon juice in place of the water after reading the reviews. Will definitely be making many times. In response to the reviews I read about the cake being dense - which mine wasn't - it is VERY important to GENTLY FOLD in the beaten egg whites. Also DO NOT grease your cake pan. I learned from my Mom as a very young girl and have never had a problem with angel food or chiffon cakes. A note to people who claim to be good bakers and then throw out their results due to lack of taste - mash up some strawberries or make a rhubarb compote or use other fruit to drizzle over the pieces on the plate. I can't abide people who have no clue on how to save what they say is tasteless and end up wasting good food.
This is delicious . Takes a little time but well worth it. Big hit with guests
I bake this cake especially for my grandmother she LOVES IT the only thing I do different is I shave my lemons and shred the shavings instead of zesting. I'm going to bake one right now!
I made this for my mom for her birthday. She always loved the chiffon cakes my grandmother used to make and her favorite flavor is lemon. It turned out fantastic! I even had a recipe book from my grandmother with her banana chiffon cake recipe, and the ingredients for the cake are almost exactly the same (except for the fruit, of course). Also, the frosting for this cake is amazing! It tastes like Pez lemon candy to me (sweet and tart) and goes very well with the cake.