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    You are in: Home / Recipes / Lemon Chiffon Cake Recipe
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    Lemon Chiffon Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    20 mins

    50 mins

    Kittencalskitchen's Note:

    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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    Units: US | Metric



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

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    Ratings & Reviews:

    • on November 09, 2008


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Lemon Chiffon Cake

    Serving Size: 1 (144 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 462.4
    Calories from Fat 155
    Total Fat 17.3 g
    Saturated Fat 5.3 g
    Cholesterol 136.9 mg
    Sodium 375.8 mg
    Total Carbohydrate 72.0 g
    Dietary Fiber 0.7 g
    Sugars 54.9 g
    Protein 5.9 g

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