Real Recipes From Real Home Cooks ®

lemon chiffon cake

(1 rating)
Recipe by
Tessa Pasquill
Ramsbottom

This is a very light, but rich cake. It's very versatile as you do not have to stick to using lemon if you do not wish. Pretty much any citrus fruit will yield a yummy cake. I found this recipe in a magazine and found it has quite a history. It was first developed in 1927 by an insurance salesman, Harry Baker, in Los Angeles. He only made this cake upon request and kept the ingredients secret for 20 years.

(1 rating)
yield 8 serving(s)
prep time 20 Min
cook time 1 Hr 25 Min
method Bake

Ingredients For lemon chiffon cake

  • LEMON CHIFFON CAKE
  • 2 c
    all-purpose flour
  • 1 1/2 c
    granulated sugar
  • 3 tsp
    baking powder
  • 1 tsp
    salt
  • 1/2 c
    vegetable oil
  • 7 lg
    egg yolks
  • 7 lg
    egg whites
  • 3/4 c
    cold water
  • 2 tsp
    grated lemon peel
  • 2 tsp
    vanilla extract
  • 1/2 tsp
    cream of tartar
  • LEMON BUTTER FROSTING
  • 1/3 c
    butter, room temperature
  • 3 c
    powdered sugar
  • 1/2 tsp
    grated lemon peel
  • 3-5 Tbsp
    fresh lemon juice

How To Make lemon chiffon cake

  • 1
    For the cake, preheat the oven to 325 degrees F. Mix the flour, sugar, baking powder, and salt in a bowl.
  • 2
    Make a well and add in order: oil, egg yolks, water, lemon peel, and vanilla extract. Beat with a spoon until smooth.
  • 3
    Beat egg whites and cream of tartar in large mixing bowl on high until stiff peaks form.
  • 4
    Pour about 1/4 of the egg yolk mixture at a time over the beaten egg whites. Gently fold in by cutting down through the center of the whites, along the bottom and up the side, until mixtures are blended.
  • 5
    Pour mixture into a lightly greased tube or Bundt pan.
  • 6
    Bake until the top springs back when lightly touched.
  • 7
    Turn the pan upside down while the cake cools. Once cooled, remove from pan and make the frosting.
  • 8
    For the lemon butter frosting, mix softened butter and powdered sugar.
  • 9
    Then beat in the grated lemon peel and lemon juice until it is at a spreading consistency.
  • 10
    Frost the cooled cake.

Categories & Tags for Lemon Chiffon Cake:

ADVERTISEMENT
ADVERTISEMENT