Lemon Chiffon Cake

Name: Lemon Chiffon Cake
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 16 servings
Ingredients: 7 large eggs, separated, room temperature; 2 cups all-purpose flour; 1-1/2 cups sugar; 3 teaspoons baking powder; 1 teaspoon salt; 3/4 cup water; 1/2 cup canola oil; 4 teaspoons grated lemon zest; 2 teaspoons vanilla extract; 1/2 teaspoon cream of tartar; FROSTING:; 1/3 cup butter, softened; 3 cups confectioners' sugar; 4-1/2 teaspoons grated lemon zest; 1/4 cup lemon juice; Dash salt

Total Time Prep: 30 min. Bake: 50 min. + cooling

Yield 16 servings

Contest Winner

Test Kitchen Approved

Lemon chiffon cake is soft and spongy, with a luscious buttercream frosting. You'll want to eat this cake quickly, as chiffon cakes don't last very long—but that shouldn't be a problem, given how delicious it is.

Ingredients

7 large eggs, separated, room temperature
2 cups all-purpose flour
1-1/2 cups sugar
3 teaspoons baking powder
1 teaspoon salt
3/4 cup water
1/2 cup canola oil
4 teaspoons grated lemon zest
2 teaspoons vanilla extract
1/2 teaspoon cream of tartar
FROSTING:
1/3 cup butter, softened
3 cups confectioners' sugar
4-1/2 teaspoons grated lemon zest
1/4 cup lemon juice
Dash salt

Directions

Preheat oven to 325°.
Sift flour, sugar, baking powder and salt together twice; place in another large bowl. In a small bowl, whisk egg yolks, water, oil, lemon zest and vanilla until smooth. Add to flour mixture; beat until well blended.
Add cream of tartar to egg whites; with clean beaters, beat on medium speed just until stiff but not dry. Fold a fourth of the whites into batter, then fold in remaining whites.
Gently spoon batter into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest oven rack 50-55 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely in pan, about 1 hour.
Run a knife around sides and center tube of pan. Remove cake to a serving plate.
In a small bowl, combine frosting ingredients; beat until smooth. Spread over cake.

Nutrition Facts

1 slice: 345 calories, 13g fat (4g saturated fat), 100mg cholesterol, 288mg sodium, 54g carbohydrate (40g sugars, 1g fiber), 4g protein.

This moist, airy chiffon cake was my dad's favorite. Mom revamped the original recipe to include lemons. I'm not much of a baker, but whenever I make this dessert my family is thrilled! —Trisha Kammers, Clarkston, Washington

Recipe Creator