Lemon Chiffon Cake
INGREDIENTS
•
2 cups all-purpose flour
•
1 ½ cups granulated sugar
•
3 teaspoons baking powder
•
1 teaspoon salt
•
¾ cup cold water
•
½ cup vegetable oil
•
2 teaspoons vanilla
•
2 teaspoons freshly grated lemon zest
•
7 egg yolks
•
8 egg whites
•
½ teaspoon cream of tartar
•
Glaze
•
1/3 cup unsalted butter
•
2 cups confectioners’ sugar
•
½ teaspoon freshly grated lemon zest
•
2 tablespoon freshly squeezed lemon juice
•
For the topping:
•
Toss 1 cup of fresh blueberries, plop a handful on each slice of cake with a dollop of whipped cream before serving!
Comments & Reviews
Just A Pinch Sweepstakes