Lemon Chiffon Cake

Recipe by Courtly
READY IN: 1hr 15mins
SERVES: 12-16
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Let eggs stand at room temperature for 30 minutes. In a large mixing bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg yolks, water, oil, lemon peel and vanilla; add to dry ingredients. Beat until well blended.
  • In another large mixing bowl, beat egg whites and cream of tartar on medium speed until soft peaks form; fold into batter. Gently spoon into an ungreased 10 inch tube pan. Cut through batter with a knife to remove air pockets.
  • Bake on the lowest oven rack at 325 for 50-55 minutes or until top springs back when lightly touched. Immediately invert the pan; cool completely, about one hour.
  • Run a knife around side and center tube of pan. Remove cake to a serving plate. In a small mixing bowl, combine frosting ingredients; beat until smooth. Spread over top of cake.
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