Lemon Chiffon Cake

A chiffon cake recipe from Martha Stewart. Since chiffon cakes are made with oil, they will not get hard when refrigerated, so you can enjoy these for a bit longer.

• Ready In: 1 hr 5 mins
• Yields: 7 inch cake

Ingredients

• 3⁄4 cup cake flour (not self-rising)
• 1⁄4 teaspoon baking soda
• 1⁄4 teaspoon salt
• 3⁄4 cup granulated sugar, plus
• 1  tablespoon granulated sugar
• 3  large eggs, separated
• 1⁄4 cup  vegetable oil
• 1  tablespoon fresh lemon juice
• 2  tablespoons  grated lemon zest (about 4 lemons)
• 1⁄2 teaspoon pure vanilla extract
• 1⁄4 teaspoon cream of tartar
•  confectioners' sugar, for dusting

Directions

1. Heat oven to 325 degrees and ready an ungreased 7-inch tube pan.
2. In a medium bowl, sift together flour, baking soda, salt, and 3/4 cup granulated sugar. Set aside.
3. In a large bowl, whisk together egg yolks, vegetable oil, 1/3 cup water, lemon juice, lemon zest, and vanilla. Add remaining dry ingredients; beat until smooth.
4. In a large mixing bowl, use electric mixer on medium speed to beat egg whites until foamy.
5. Add cream of tartar and beat on high speed until soft peaks form after about a minute. Gradually add remaining tablespoon of granulated sugar while beating on high speed until stiff peaks form.
6. Gradually fold egg-white mixture into batter by folding in 1/3, then the remaining 2/3.
7. Pour batter into pan; smooth the top with a spatula. Bake for about 45 minutes, or until toothpick inserted into cake comes out clean and cake is golden.
8. Remove cake from oven and invert the pan over a glass soda bottle for 2 hours to cool.
9. Turn cake right-side up, and remove cake by running a table knife between cake and pan and inverting the pan. Dust cake with confectioners' sugar and serve.