Lemon Chiffon Cake

"Yield 15 servings Diabetic recipe from the SPLENDA company. Nutritional Information, per serving: Energy: 151 calories; Protein: 3.5 g; Fat: 8.1 g; Carbohydrates: 15.9g. Per serving with glaze: Energy: 167 calories; Protein: 3.5 g; Carbohydrates: 20.0 g. Preparation time does not include 45 minutes cooling."
photo by ladypit photo by ladypit
photo by ladypit
photo by ladypit photo by ladypit
Ready In:
1hr 10mins




  • In a bowl, sift together flour, SPLENDA, baking powder and salt.
  • Make a well in centre of flour mixture.
  • Add ingredients to well in the following order: oil, egg yolks, water, lemon rind and juice.
  • Beat with mixer at medium speed until smooth.
  • Beat egg whites with cream of tartar until very stiff peaks form.
  • Add batter and fold in gently.
  • Pour into ungreased 10-inch (25 cm) tube pan or non-stick Bundt pan.
  • Bake at 325F (160C) for about 50 minutes.
  • Invert pan and cool for 45 minutes.
  • Gently loosen cake from pan.
  • LEMON GLAZE: Mix 1/2 cup (125 mL) icing sugar and about 1 Tbsp (15 ml) lemon juice, until smooth Drizzle over cooled cake.

Questions & Replies

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  1. I keep on my kitchen counter a white milk-glass fruit bowl on a pedastal, always filled with lemons. Truth be known, they are there more for color than cooking. But your recipe coaxed me to pull them out, zest them and juice them, and put them in a cake. I am so glad I did. This cake had a lovely texture for me, airy and light, with a wonderful tart flavor. I will confess to using twice the zest, and adding some to the glaze as well. Most things, I think, improve with more zest. Thanks you, friend, for sharing your recipe and my kitchen today.
  2. I'm so glad you posted this recipe, Elaine...It fills the "sweet" bill for diabetic DH...Lemony, Sweet, and a good lookin' cake, to boot! He appreciates dessert, every twice in a while. Thanks for sharing...I'll be doing this one again, soon! Laudee
  3. I liked this recipe but it didn't have enough lemon flavor for us. I plan on making this again but adding more lemon flavor to it.
  4. A good solid cake diabetic cake recipe. Really a beautiful cake, with a light lemon flavor and airy texture. As the cake aged it got a little dry but was perked up easily by adding a little glaze (which I did not do to it originally). While not the most diabetic friendly addition, I did find that a tbsp. of Rita L's Lemon Curd (#61278) was divine on top. This is a good solid cake recipe. Thanks Toolie!
  5. I followed the directions without changes, but felt this cake didn't have much flavor. I ended up making a powdered sugar icing (which defeated the purpose of being sugar-free and diabetic)just to give it a little more taste. Nextime I might try using more lemons and more lemon zest.


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