Name: Luscious Lemon Chiffon Cake
Prep time: 30 min
Cook time: 55 min
Total time: 85 min
Ingredients: 2 teaspoons vanilla extract; 2 cups all-purpose flour; 4 ½ teaspoons grated lemon zest; 7 large eggs, separated, room temperature; 1 ½ cups granulated sugar; 3 teaspoons baking powder; ¾ cup water; ½ cup canola oil; 4 teaspoons grated lemon zest; ½ teaspoon cream of tartar; 3 cups confectioners' sugar; 1/3 cup unsalted butter, softened; ¼ cup lemon juice; 1 pinch of salt; 1 teaspoon salt

Chiffon Cake

What are the main ingredients needed for Chiffon Cake?

Do I need any special equipment to make Chiffon Cake?

What are some tips for getting the perfect Chiffon Cake?

Can I make any substitutions for ingredients in Chiffon Cake?

What are some common mistakes to avoid when making Chiffon Cake?

This delectable, moist, and airy Luscious Lemon Chiffon Cake has a wonderful lemon flavor and a tender crumb. The smooth tangy frosting takes the cake to the next level, making it the perfect dessert to share with your family and friends!

Milk

Eggs

Wheat

Gluten Free

Lactose Free

Vegetarian

Extracts

milliliter

vanilla extract

Flour & Meal

gram

all purpose flour

Fresh Fruit

lemon

eggs

Sugars & Sweeteners

sugar

Rising Agents

baking powder

Water

water

Oils

canola oil

Seasonings

cream of tartar

powdered sugar

Butter & Margarine

unsalted butter

Juice

lemon juice

salt

Vitamin D

Vitamins

Magnesium

Minerals

Phosphorus

Potassium

Sodium

Vitamin A

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Choline

Beta-cryptoxanthin

Lutein+zeaxanthin

Dietary Folate Equivalents

Folic Acid (B9)

Zinc

Copper

Manganese

Selenium

Thiamin (B1)

Calories

Carbohydrates

Protein

Dietary Fiber

Sugar

Cholesterol

Trans fatty acids

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calcium

Iron

Vitamin C

Vitamin K

Beta-carotene

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

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Double Chocolate Chiffon Cake

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Chiffon Cake Recipe

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Slideshow: Cakes

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Preheat oven to 160°C/325°F.  Whisk together flour, baking powder, parts of the sugar and salt.

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Luscious Lemon Chiffon Cake

Baking Goods

Produce

Dairy

Beverages

https://s3.amazonaws.com/grocery-project/recipe_images/luscious-lemon-chiffon-cake-2704105-2.jpeg

In a large bowl, sift flour, granulated sugar, baking powder, and salt together twice.

In a separate bowl, whisk egg yolks, water, canola oil, 4 teaspoons of grated lemon zest, and vanilla extract until smooth.

Add the egg yolk mixture to the flour mixture; beat until well blended.

In a clean and dry bowl, beat the egg whites with the cream of tartar until stiff peaks form.

Gently fold a quarter of the egg whites into the batter, then fold in the remaining egg whites.

Carefully spoon the batter into an ungreased 10-inch tube pan. Run a knife through the batter to remove air pockets.

Bake the cake on the lowest oven rack for 50-55 minutes, or until the top springs back when lightly touched.

Immediately invert the pan and let it cool completely, about 1 hour.

Run a knife around the sides and center tube of the pan to release the cake. Transfer the cake to a serving plate.

In a bowl, combine softened butter, confectioners' sugar, 4 ½ teaspoons of grated lemon zest, lemon juice, and a pinch of salt. Beat the mixture until smooth.

Spread the frosting evenly over the cooled cake.

Luscious Lemon Chiffon Cake

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