lemon chiffon cake

Name: Lemon Chiffon Cake
Cook time: 1 h 25 min
Cuisine: American
Ingredients: 2 cup(s) all purpose flour; 1 1/2 cup(s) sugar; 3 teaspoon(s) baking powder; 1 teaspoon(s) salt; 1/2 cup(s) vegetable oil; 7 - egg yolks; 3/4 cup(s) cold water; 2 teaspoon(s) grated lemon peel; 2 teaspoon(s) vanilla; 1 cup(s) egg whites (7-8); 1/2 teaspoon(s) cream of tartar; - lemon butter frosting (below)

review

Private Recipe by

Chrystal Cackler

@journeyrock92

Huntsville, AL

From my mother-in-law's recipe collection.

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cook time 1 Hr 25 Min

method Bake

Ingredients For lemon chiffon cake

2 c

all purpose flour
1 1/2 c

sugar
3 tsp

baking powder
1 tsp

salt
1/2 c

vegetable oil
7

egg yolks
3/4 c

cold water
2 tsp

grated lemon peel
2 tsp

vanilla
1 c

egg whites (7-8)
1/2 tsp

cream of tartar
lemon butter frosting (below)

How To Make lemon chiffon cake

1
Heat oven to 325. Mix flour, sugar, baking powder, and salt in bowl. Make a well and add in order: oil, egg yolks, water, lemon peel, and vanilla. Beat with spoon until smooth. Beat egg whites and cream of tartar in large mixer bowl on high speed until stiff peaks form. Pour egg yolk mixture gradually over beaten whites, gently folding with rubber spatula just until blended. Pour into ungreased tube pan, 10x4 inches.

2
Bake until top springs back when touched lightly, about 1 1/4 hours. Invert pan on funnel; let hang until cake is cold. Remove from pan. Frost with Lemon Butter Frosting.
3
For Lemon Butter Frosting: Mix 1/3 cup butter, softened, and 3 cups powdered sugar. Beat in 1/2 teaspoon grated lemon peel and about 2 tablespoons lemon juice until of spreading consistency.
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