Lemon Chiffon Cake Recipe

Name: Lemon Chiffon Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 vegetable 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; 4 1/2 teaspoons grated lemon peel; 1 dash salt; 1/4 cup lemon juice

Servings: persons

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 vegetable 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
4 1/2 teaspoons grated lemon peel
1 dash salt
1/4 cup lemon juice

1
Let eggs stand at room temperature for 30 minutes. In a large mixing bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg yolks, water, oil, lemon peel and vanilla; add to dry ingredients. Beat until well blended.
2
In another large mixing bowl, beat egg whites and cream of tartar on medium speed until soft peaks form; fold into batter. Gently spoon into an ungreased 10 inch tube pan. Cut through batter with a knife to remove air pockets.
3
Bake on the lowest oven rack at 325 for 50-55 minutes or until top springs back when lightly touched. Immediately invert the pan; cool completely, about one hour.
4
Run a knife around side and center tube of pan. Remove cake to a serving plate. In a small mixing bowl, combine frosting ingredients; beat until smooth. Spread over top of cake.

1761

kcal

Calories

Fat

277

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 7 eggs, separated, 2 cups all-purpose flour, 1 1/2 cups sugar, 3 teaspoons baking powder, and more.

Yes, Lemon Chiffon Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Chiffon Cake

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