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

    Average Rating:

    6 Total Reviews

    Showing 1-6 of 6

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    • on March 07, 2004

      I keep on my kitchen counter a white milk-glass fruit bowl on a pedastal, always filled with lemons. Truth be known, they are there more for color than cooking. But your recipe coaxed me to pull them out, zest them and juice them, and put them in a cake. I am so glad I did. This cake had a lovely texture for me, airy and light, with a wonderful tart flavor. I will confess to using twice the zest, and adding some to the glaze as well. Most things, I think, improve with more zest. Thanks you, friend, for sharing your recipe and my kitchen today.

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    • on August 04, 2003

      I'm so glad you posted this recipe, Elaine...It fills the "sweet" bill for diabetic DH...Lemony, Sweet, and a good lookin' cake, to boot! He appreciates dessert, every twice in a while. Thanks for sharing...I'll be doing this one again, soon! Laudee

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    • on September 16, 2006

      I liked this recipe but it didn't have enough lemon flavor for us. I plan on making this again but adding more lemon flavor to it.

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    • on September 03, 2006

      A good solid cake diabetic cake recipe. Really a beautiful cake, with a light lemon flavor and airy texture. As the cake aged it got a little dry but was perked up easily by adding a little glaze (which I did not do to it originally). While not the most diabetic friendly addition, I did find that a tbsp. of Rita L's Lemon Curd (#61278) was divine on top. This is a good solid cake recipe. Thanks Toolie!

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    • on January 31, 2006

      I followed the directions without changes, but felt this cake didn't have much flavor. I ended up making a powdered sugar icing (which defeated the purpose of being sugar-free and diabetic)just to give it a little more taste. Nextime I might try using more lemons and more lemon zest.

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    • on December 04, 2003

      I was expecting more lemon flavor from this cake. It just didn't have the fresh tartness that I like in lemon baked goods. Also...one half of the cake fell onto the counter while cooling upside down. This was more do the release of my nonstick bundt pan, but was still disturbing. I couldn't use the cake as planned for a birthday party. I am sorry that this didn't work for us...I will continue to search for a really good diabetically friendly cake.

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    Nutritional Facts for Lemon Chiffon Cake

    Serving Size: 1 (72 g)

    Servings Per Recipe: 15

    Amount Per Serving
    % Daily Value
    Calories 156.0
     
    Calories from Fat 72
    46%
    Total Fat 8.0 g
    12%
    Saturated Fat 1.1 g
    5%
    Cholesterol 25.1 mg
    8%
    Sodium 258.6 mg
    10%
    Total Carbohydrate 16.8 g
    5%
    Dietary Fiber 0.4 g
    1%
    Sugars 0.2 g
    1%
    Protein 3.9 g
    7%

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