Lemon Chiffon Cake

"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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Ready In:
1hr 10mins
Ingredients:
15
Serves:
12
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ingredients

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directions

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

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Reviews

  1. This appeared to be the least complicated of the many lemon chiffon cake recipes on this site - that's why I tried it. It worked well and was not difficult. It turned out great, although just a tiny bit dry.
     
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