Lemon Chiffon Cake Recipe

Name: Lemon Chiffon Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/4 cups sifted cake-and-pastry flour; 1 cup Splenda sugar substitute; 1 tablespoon baking powder; 1 teaspoon salt; 1/2 cup vegetable oil; 2 egg yolks; 3/4 cup water; 4 teaspoons grated fresh lemon rind; 2 tablespoons lemon juice; 8 egg whites; 1 teaspoon cream of tartar; Lemon Glaze; 1/2 cup icing sugar (optional); 1 tablespoon lemon juice (optional)

Servings: persons

2 1/4 cups sifted cake-and-pastry flour
1 cup Splenda sugar substitute
1 tablespoon baking powder
1 teaspoon salt
1/2 cup vegetable oil
2 egg yolks
3/4 cup water
4 teaspoons grated fresh lemon rind
2 tablespoons lemon juice
8 egg whites
1 teaspoon cream of tartar
Lemon Glaze
1/2 cup icing sugar (optional)
1 tablespoon lemon juice (optional)

1
In a bowl, sift together flour, SPLENDA, baking powder and salt.
2
Make a well in centre of flour mixture.
3
Add ingredients to well in the following order: oil, egg yolks, water, lemon rind and juice.
4
Beat with mixer at medium speed until smooth.
5
Beat egg whites with cream of tartar until very stiff peaks form.
6
Add batter and fold in gently.
7
Pour into ungreased 10-inch (25 cm) tube pan or non-stick Bundt pan.
8
Bake at 325F (160C) for about 50 minutes.
9
Invert pan and cool for 45 minutes.
10
Gently loosen cake from pan.
11
LEMON GLAZE: Mix 1/2 cup (125 mL) icing sugar and about 1 Tbsp (15 ml) lemon juice, until smooth Drizzle over cooled cake.

1133

kcal

Calories

Fat

122

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 14 ingredients. The key ingredients include: 2 1/4 cups sifted cake-and-pastry flour, 1 cup Splenda sugar substitute, 1 tablespoon baking powder, 1 teaspoon salt, 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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