lemon chiffon cake with lemon butter icing

Name: Lemon Chiffon Cake with Lemon Butter Icing
Prep time: 20 min
Cook time: 1 h 10 min
Yield: 12
Ingredients: ## CAKE; 2 1/4 cup(s) cake flour; 1 1/2 cup(s) sugar; 3 teaspoon(s) baking powder; 1/2 cup(s) canola oil; 5 large egg yolks, beaten, reserve whites; 3/4 cup(s) cold water; 2 teaspoon(s) pure vanilla extract; 2 teaspoon(s) lemon zest, grated; 1 cup(s) (7-8) egg whites; 1/2 teaspoon(s) cream of tartar; ## LEMON BUTTER ICING; 3 1/2 cup(s) powdered sugar; 1/2 cup(s) butter, unsalted; 3-4 tablespoon(s) lemon juice, fresh; 1 teaspoon(s) lemon zest, grated; 2-3 - drops yellow food coloring (optional)

(2 RATINGS)

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Marsha Gardner

Florala, AL

Updated on Sep 23, 2012

Growing up my mom would not only prepare your favorite meal for your birthday, but also your favorite cake. Mine was lemon chiffon which seems to have gone out of style, but still is a favorite of mine. Here is my mom's lemon chiffon cake recipe with her lemon butter icing.

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prep time 20 Min

cook time 1 Hr 10 Min

method ---

yield 12 serving(s)

Ingredients

CAKE
2 1/4 cups cake flour
1 1/2 cups sugar
3 teaspoons baking powder
1/2 cup canola oil
5 large egg yolks, beaten, reserve whites
3/4 cup cold water
2 teaspoons pure vanilla extract
2 teaspoons lemon zest, grated
1 cup (7-8) egg whites
1/2 teaspoon cream of tartar
LEMON BUTTER ICING
3 1/2 cups powdered sugar
1/2 cup butter, unsalted
3-4 tablespoons lemon juice, fresh
1 teaspoon lemon zest, grated
2-3 - drops yellow food coloring (optional)

How To Make lemon chiffon cake with lemon butter icing

Step 1

In a large bowl, sift together the cake flour, sugar, baking powder, and salt. Make a "well" with the dry ingredients and add the oil, egg yolks, cold water, lemon zest, and vanilla to the well; beat until smooth.

Step 2

In a separate bowl add the cream of tartar to the egg whites and beat until they have very stiff peaks; do not underbeat. Carefully pour the egg yolk batter over the surface of the beaten egg whites.
Step 3

Gently fold the egg whites into the batter by bringing a scraper from the bottom of the bowl, up the sides, and over the batter until completely blended.
Step 4

Pour into ungreased 10" (4" deep) tube pan (NOT a bundt pan) and bake for 55 minutes at 325°F and then for 10-15 minutes at 350°F. Invert cake and let it hang upside down until completely cooled. (Mom always used a full ketchup bottle to do this.)
Step 5

Loosen sides with a knife or spatula, then turn pan over and knock pan to release cake.
Step 6

LEMON BUTTER ICING: Blend together the confectioners' sugar and the butter; stir in the lemon juice, lemon zest, and food coloring (optional) until frosting is the desired consistency to spread.
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