Heavenly Lemon Chiffon Cake

READY IN: 1hr 30mins




  • Set oven to 325 degrees.
  • Prepare an ungreased 10-inch tube pan.
  • In a large bowl, sift together flour, baking powder and salt, then sift one more time, then beat in oil, egg YOLKS, 1/4 cup plus 3 tablespoons lemon juice, water and lemon peel with an electric mixer at low speed for about 3 minutes.
  • In a large dry copper or stainless steel bowl beat the room temperature egg whites with cream of tartar until stiff but not dry.
  • Fold in about 1/4 of the whites into the batter to lighten, the gently fold in the remaining whites.
  • Pour the batter into the ungreased tube pan.
  • Tap on the counter to release any air pockets.
  • Bake for about 1-1/4 hours, or until the cake is springy to the touch.
  • Immediately invert cake in pan over neck of a bottle (I use an empty beer bottle for this).
  • Cool the cake completely while inverted.
  • Remove the cake from the bottle and place on the counter.
  • Run a knife around the edges of the pan to loosen cake.
  • Transfer the cake to a serving plate.
  • Dust with powdered sugar.