lemon chiffon cake

Name: Lemon Chiffon Cake
Cook time: 55 min
Cuisine: American
Ingredients: 2¼ cup(s) cake flour; 1½ cup(s) sugar; 3 teaspoon(s) baking powder; ½ cup(s) vegetable oil; 1 teaspoon(s) salt; 5 egg yolks; ¾ cup(s) cold water; 2 teaspoon(s) grated lemon peel; 1 cup(s) egg whites (7 or 8); ½ teaspoon(s) cream of tartar

1 Pinch

Teresa Malkemus

Bloomington, IN

Updated on Aug 1, 2023

Bright refreshing lemon flavor. Great summertime cake.

Rate

No Image

prep time

cook time 55 Min

method Bake

yield

Ingredients

2¼ cups cake flour
1½ cups sugar
3 teaspoons baking powder
½ cup vegetable oil
1 teaspoon salt
5 egg yolks
¾ cup cold water
2 teaspoons grated lemon peel
1 cup egg whites (7 or 8)
½ teaspoon cream of tartar

How To Make lemon chiffon cake

Step 1

Heat oven to 350°.

Step 2

Mix flour, sugar, baking powder, and salt in a bowl.
Step 3

Make a well and add in order oil, egg yolks, water, lemon peel, and vanilla. Beat with a spoon until smooth.
Step 4

Beat egg whites and cream of tartar in a large bowl on high speed until stiff peaks form.
Step 5

Pour egg yolk mixture gradually over beaten egg white gently folding with a rubber spatula just until blended.
Step 6

Pour into an ungreased tube pan. Bake for 55 minutes or until the top springs back. Cool completely and top with Lemon Glaze.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes