By Courtly on March 25, 2008
Photo by SweetsLady
Photo by SweetsLady
"A moist, airy cake. Grand Prize recipe from Taste of Home."
Serving Size: 1 (108 g)
Servings Per Recipe: 12
"This cake could be much lighter if cake flour (sifted before measuring) was used. All purpose does not give chiffon type cakes a nice texture and nor do they rise as well. Also, I never grease my pan for this type of cake. I invert it and allow it to hang until cold and then ease it out of the pan. This has always worked for me."
"This cake is so light and refreshing! It rose up perfectly. I would have enjoyed the cake with a sprinkle of powered sugar but the lemon frosting made it even more wonderful."
"This cake did not rise enough. It is more of a regular batter cake. It is very tasty, but I could have made a regular lemon cake with a lot fewer eggs. I made it exactly as was written and sub. vinegar for the cream of tartar.That was the only difference and would not have made the cake rise less, as you can use either lemon juice or vinegar as a sub. for cream of tartar. I made the icing and it is quite tasty and very lemony in flavor. This is a birthday cake for my pastors' wife, so am a bit disappointed in the results. Thankyou for posting, but will try another one next time."
"What a treat!! I did this up for Easter, however I had some sort of "malfuntion" and it stuck to my tube pan..However after frosting it I simply topped it off with some fresh whipped cream and nobody was the wiser. PLUS I had a great time picking off the stuck bits in my pan! A very light and fluffy cake, and the lemon smell was intense! I had to use a total of 5 lemons to get enough juice and peel, but all that squeezing and grating was well worth it. A 5 star keeper!! Thanks!!"
"Wonderful lemony cake! This is my first time making a chiffon cake and it came out delicious!! Absolutely love the lemon frosting, too!! It took about 3 lemons to get all that peel, but it was worth it. Now off to figure out what to do with the other lemons. :D Thanks for posting!"