Description
Lemon Chiffon Cake Recipe
Ingredients
Scale
- 2 1/4 cups cake flour
- 1 1/2 cups granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 6 large eggs, separated
- 3/4 cup water
- 1/4 cup fresh lemon juice
- 2 tablespoons lemon zest
- 1 teaspoon vanilla extract
- 1/2 teaspoon cream of tartar
Instructions
- Preheat the oven to 325°F (165°C).
- In a large bowl, sift together the cake flour, sugar, baking powder, and salt.
- Make a well in the center and add the oil, egg yolks, water, lemon juice, lemon zest, and vanilla. Beat until smooth.
- In another bowl, beat the egg whites with cream of tartar until stiff peaks form.
- Gently fold the egg yolk mixture into the beaten egg whites.
- Pour the batter into an ungreased tube pan.
- Bake for 55 to 60 minutes, or until the cake springs back when lightly touched.
- Invert the pan and let the cake cool completely before removing from the pan.
Notes
For a more intense lemon flavor, consider adding a lemon glaze or frosting to the cake.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 280
- Sugar: 20g
- Sodium: 220mg
- Fat: 10g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
Keywords: Lemon Chiffon Cake Recipe
