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 ½ cups sugar; 3 teaspoons baking powder; 1 teaspoon salt; ¾ cup water; ½ cup vegetable oil; 4 teaspoons lemon peel, grated; 2 teaspoons vanilla extract; ½ teaspoon cream of tartar; ⅓ cup butter, softened; 3 cups confectioners' sugar; 4 ½ teaspoons lemon peel, grated; ¼ teaspoon salt; ¼ cup lemon juice; ¼ cup water

Servings: persons

7 eggs, separated
2 cups all-purpose flour
1 ½ cups sugar
3 teaspoons baking powder
1 teaspoon salt
¾ cup water
½ cup vegetable oil
4 teaspoons lemon peel, grated
2 teaspoons vanilla extract
½ teaspoon cream of tartar
⅓ cup butter, softened
3 cups confectioners' sugar
4 ½ teaspoons lemon peel, grated
¼ teaspoon salt
¼ cup lemon juice
¼ cup water

1
5 lemons should be sufficient, used 8 and way too much.
2
let eggs stand at room temp for 30 minutes.
3
crack and separate the eggs.
4
Whisk the yoks, water, oil, lemon peel and vanilla.
5
Add to dry ingredients (flour, sugar, baking powder and salt).
6
Beat until well blended.
7
Pour into large bowl (will need to fold in the eggs whites).
8
clean the mixing bowl and which the eggs and cream of tartar until soft peaks form.
9
fold into the batter.
10
In Angel food pan, cut parchment for the bottom (it stuck and tore coming out.
11
Ungreased.
12
After spooning in, drop twice and use a knife so no air pockets.
13
Place button on stove to soften.
14
bake on lowest rack at 325 for 50 minutes.
15
Invert and cool for 1 hour.
16
Icing takes about 3 minutes - no hurry, it was really sour/sweet, like a lemon drop.
17
Added some water and don't forget the salt.
18
maybe 1/6 cup of each, it was also a bit firm, original recipe called for 1/4 cup lemon juice and no water, maybe 1/3 cup combined.

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 ½ 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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