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 large eggs,; , room temperature; 2 cups all-purpose flour; 1-1/2 cups sugar; 3 teaspoons baking powder; 1 teaspoon salt; 3/4 cup water; 1/2 cup canola oil; 4 teaspoons grated lemon zest; 2 teaspoons vanilla extract; 1/2 teaspoon cream of tartar; 1/3 cup butter, softened; 3 cups confectioners' sugar; 4-1/2 teaspoons grated lemon zest; 1/4 cup lemon juice; Dash salt

Servings: persons

7 large eggs,
, room temperature
2 cups all-purpose flour
1-1/2 cups sugar
3 teaspoons baking powder
1 teaspoon salt
3/4 cup water
1/2 cup canola oil
4 teaspoons grated lemon zest
2 teaspoons vanilla extract
1/2 teaspoon cream of tartar
1/3 cup butter, softened
3 cups confectioners' sugar
4-1/2 teaspoons grated lemon zest
1/4 cup lemon juice
Dash salt

1
Preheat oven to 325&deg.
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.
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.
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.
5
Run a knife around sides and center tube of pan. Remove cake to a serving plate.
6
In a small bowl, combine frosting ingredients; beat until smooth. Spread over cake.

1594

kcal

Calories

Fat

237

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 large eggs,, , room temperature, 2 cups all-purpose flour, 1-1/2 cups sugar, 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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