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 :)
- 7 eggs, separated
- 2 cups all-purpose flour
- 1 1⁄2 cups sugar
- 3 teaspoons baking powder
- 1 teaspoon salt
- 3⁄4 cup water
- 1⁄2 cup vegetable oil
- 1 tablespoon grated lemon peel
- 2 teaspoons vanilla
- 1⁄2 teaspoon cream of tartar
- 1⁄3 cup butter, softened
- 3 cups confectioners' sugar
- 4 1⁄2 teaspoons grated lemon peel
- 1 dash salt
- 1⁄4 cup lemon juice
- 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.
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.