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)

19 Pinches 1 Photo

Chrystal Cackler

Huntsville, AL

Updated on Apr 1, 2015

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

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prep time

cook time 1 Hr 25 Min

method Bake

yield

Ingredients

2 cups all purpose flour
1 1/2 cups sugar
3 teaspoons baking powder
1 teaspoon salt
1/2 cup vegetable oil
7 - egg yolks
3/4 cup cold water
2 teaspoons grated lemon peel
2 teaspoons vanilla
1 cup egg whites (7-8)
1/2 teaspoon cream of tartar
- lemon butter frosting (below)

How To Make lemon chiffon cake

Step 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.

Step 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.
Step 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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