TMB Studio
Lemon Chiffon Cake
TOTAL TIME: Prep: 30 min. Bake: 50 min. + cooling
YIELD: 16 servings.
This moist, airy lemon chiffon cake was my dad's favorite. Mom revamped the original recipe to include lemons. I'm not much of a baker, but whenever I make this dessert my family is thrilled! —Trisha Kammers, Clarkston, Washington
Ingredients
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7 large eggs, separated, room temperature
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2 cups all-purpose flour
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1-1/2 cups sugar
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3 teaspoons baking powder
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1 teaspoon salt
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3/4 cup water
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1/2 cup canola oil
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4 teaspoons grated lemon zest
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2 teaspoons vanilla extract
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1/2 teaspoon cream of tartar
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FROSTING:
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1/3 cup butter, softened
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3 cups confectioners' sugar
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4-1/2 teaspoons grated lemon zest
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1/4 cup lemon juice
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Dash salt
Directions
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1.
Preheat oven to 325°.
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2.
Sift flour, sugar, baking powder and salt together twice; place in another large bowl. In a small bowl, whisk egg yolks, water, oil, lemon zest and vanilla until smooth. Add to flour mixture; beat until well blended.
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3.
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.
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4.
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.
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5.
Run a knife around sides and center tube of pan. Remove cake to a serving plate.
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6.
In a small bowl, combine frosting ingredients; beat until smooth. Spread over cake.
Nutrition Facts
1 slice: 345 calories, 13g fat (4g saturated fat), 100mg cholesterol, 288mg sodium, 54g carbohydrate (40g sugars, 1g fiber), 4g protein.
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