Heavenly Lemon Chiffon Cake

READY IN: 1hr 10mins
Recipe by Semra22

This is the recipe from Oprah magazine. Light and delicious for lemon lovers.

Top Review by scancan

Thank you so much for posting this recipe! I had been looking for so long, searching for a recipe that would be good to use for cupcakes that contain no milk, butter, or margarine that still tastes good. Well these are delicious and moist, they're everything you'd want in a cake. Just one note, my cream of tartar went awol and I couldn't see that it mattered.

Ingredients Nutrition

Directions

  1. Preheat the oven to 325°. In a large bowl, combine the flour, sugar, baking powder and salt. Make a well in the center; add the water, egg yolks, oil, lemon zest and vanilla. Whisk the dry ingredients into the yolk mixture until the batter is blended and smooth. Set aside.
  2. In a large mixer bowl, beat the egg whites and the cream of tartar at medium-low speed until foamy. Gradually increase the speed to high and beat the whites until stiff (but not dry) peaks form. Gently fold 1/3 of the beaten whites into the batter with a rubber spatula just until blended. Fold in the remaining whites just until combined. Pour the batter into an ungreased 10-inch tube pan.
  3. Bake 1 hour, or until the top springs back when lightly touched with a fingertip and a cake tester inserted into the center comes out clean. Invert the pan onto the neck of a wine bottle or a large funnel. Cool completely.
  4. In a medium bowl, whisk together the glaze ingredients until smooth.
  5. Remove the cake pan from the bottle. Run a long thin knife around both edges of the cake pan. Invert the cake onto a serving plate and remove the pan. Spread the icing on top of the cake, allowing some of the glaze to drip down the sides.

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