Lemon Chiffon Cake

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READY IN: 1hr 5mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat oven to 325 degrees and ready an ungreased 7-inch tube pan.
  • In a medium bowl, sift together flour, baking soda, salt, and 3/4 cup granulated sugar. Set aside.
  • 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.
  • In a large mixing bowl, use electric mixer on medium speed to beat egg whites until foamy.
  • 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.
  • Gradually fold egg-white mixture into batter by folding in 1/3, then the remaining 2/3.
  • 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.
  • Remove cake from oven and invert the pan over a glass soda bottle for 2 hours to cool.
  • 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.
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