Moist Lemon Chiffon Cake
Total TimePrep: 15 min. Bake: 45 min. + cooling
This is not a good cake. The texture and flavor is really off. The cake lacks flavor and the texture is spongy and dense. It has an off taste to it. Most lemon chiffon cakes make use of the egg yolks which perhaps would help this cake. I would recommend taking this cake down and retesting it. It is a disappointment to waste costly ingredients on a cake that does not live up to its billing. It cannot be salvaged which can be disappointing for a special occasion or just the fact that you took the time and used all of these ingredients to make it. I do not give it even one star.
I made this cake for my mother-in-law's birthday tonight. I made it exactly as written and it was a complete disappointment. It was tasteless, dense and had an unpleasant chewiness to it. It was also dry! None of us liked it and the remainder went straight into the garbage. It was unfortunate. I have never had a Taste of Home recipe fail so badly.
My cake was much heavier than I thought it would be so that was disappointing. The flavor was really good, however.
I always try to choose the healthiest alternative when I bake. This is a delicious cake with the least amount of calories, only 3 g of fat and 0 g saturated fat, only 3 mg cholesterol, low sodium and 47 g of carbs. This recipe is about the best I've seen for a little cheating to enjoy a wonderful dessert!!