Lemon Chiffon Cake

Recipe by TOOLBELT DIVA
READY IN: 1hr 10mins
SERVES: 15
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • 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.