lemon chiffon cake
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.
Blue Ribbon Recipe
This lemon chiffon cake looks like an ordinary pound cake but a lighter cake with a softer texture. The cake has a slight lemon flavor balanced by a tart and creamy lemon frosting. Every bite is delicious.
prep time
20 Min
cook time
1 Hr 25 Min
method
Bake
yield
8 serving(s)
Ingredients
- LEMON CHIFFON CAKE
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup vegetable oil
- 7 large egg yolks
- 7 large egg whites
- 3/4 cup cold water
- 2 teaspoons grated lemon peel
- 2 teaspoons vanilla extract
- 1/2 teaspoon cream of tartar
- LEMON BUTTER FROSTING
- 1/3 cup butter, room temperature
- 3 cups powdered sugar
- 1/2 teaspoon grated lemon peel
- 3-5 tablespoons fresh lemon juice
How To Make lemon chiffon cake
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Step 1For the cake, preheat the oven to 325 degrees F. Mix the flour, sugar, baking powder, and salt in a bowl. -
Step 2Make a well and add in order: oil, egg yolks, water, lemon peel, and vanilla extract. Beat with a spoon until smooth.
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Step 3Beat egg whites and cream of tartar in large mixing bowl on high until stiff peaks form.
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Step 4Pour 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.
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Step 5Pour mixture into a lightly greased tube or Bundt pan.
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Step 6Bake until the top springs back when lightly touched.
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Step 7Turn the pan upside down while the cake cools. Once cooled, remove from pan and make the frosting.
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Step 8For the lemon butter frosting, mix softened butter and powdered sugar.
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Step 9Then beat in the grated lemon peel and lemon juice until it is at a spreading consistency.
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Step 10Frost the cooled cake.
- 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!
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