Lemon Chiffon Cake

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Total Time
1hr 10mins
Prep
20 mins
Cook
50 mins

This was the grand prize winner in Taste Of Home Magazine, submitted by Trish Kammers who claims this works with oranges as well --- I made this cake and was more than pleased with the results, I think you will be too, I added in the zest from 1 whole lemon and also subbed 1 teaspoon lemon extract for the vanilla --- servings is only estimated :)

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Ingredients

Nutrition

Directions

  1. Set oven to 325 degrees F. (lowest oven rack).
  2. Prepare an ungreased 10-inch tube pan.
  3. Let the eggs stand out at room temperature for 30 minutes.
  4. In a large mixing bowl combine flour, sugar, baking powder and salt.
  5. In another bowl whisk the egg yolks with water, oil, lemon peel and vanilla; add to the dry ingredients and beat until well blended.
  6. In another large mixing bowl beat egg whites and cream of tartar on medium speed until soft peaks form; fold into the batter.
  7. Gently spoon into prepared tube pan, then cut through batter with a knife to remove the air pockets.
  8. Bake on lowest oven rack for 50-55 minutes or until the top springs back when lightly touched.
  9. Immediately invert the pan.
  10. Cool completely (about 1 hour).
  11. Run a knife around the side and center tube of the pan.
  12. Remove cake to a serving plate.
  13. In a small bowl combine frosting ingredients; beat until smooth.
  14. Spread over top of the cake.