HOMEMADE LEMON CHIFFON CAKE
"My mouth waters just thinking about this sweet, airy cake and its icing laced with the tang of lemon." says Wendy Littman in Bradenton, Florida. "It was my mom's signature cake."
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 6 servings.
Number Of Ingredients 16
Steps:
- In a small bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg yolks, water, oil, lemon zest and vanilla; add to dry ingredients. Beat until well blended. In another bowl, beat egg whites and cream of tartar on medium speed until soft peaks form; fold into batter. , Gently spoon into an ungreased 7-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 30-35 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour. , In a small bowl, beat the cream cheese, butter, milk and lemon juice until smooth. Gradually beat in confectioners' sugar. Run a knife around side and center tube of cake pan. Remove cake to a serving plate; frost. Store in the refrigerator.
Nutrition Facts :
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felicia Santo
[email protected]This cake is a labor of love, but it's worth it. The end result is a light, fluffy, and flavorful cake that will impress your friends and family.
Riahthegamer
[email protected]I'm not a big fan of frosting, so I usually just dust the top of the cake with powdered sugar. It's simple and elegant.
Angelina Jimenez
[email protected]This recipe is a great starting point for creating your own variations. I've tried adding different extracts, spices, and even fruits to the batter, and they've all turned out great.
Samuel Kombo
[email protected]I'm always looking for new lemon chiffon cake recipes, and this one is definitely a winner. I'll be making it again and again.
Chloe Ratt
[email protected]This cake is perfect for any occasion, from a casual get-together to a formal dinner party.
Qasir Rafiq
[email protected]I love the simplicity of this recipe. It's made with just a few basic ingredients, but the results are amazing.
Madison Philander
[email protected]Lemon chiffon cake is one of my favorite desserts, and this recipe is one of the best I've tried. The cake is light, fluffy, and bursting with lemon flavor.
Kyle Serbus
[email protected]This cake is so easy to make, and it's always a crowd-pleaser. I highly recommend it!
Smith Bobo
[email protected]I made this cake for a friend's birthday, and she loved it! She said it was the best lemon chiffon cake she'd ever had.
Nantongo Nuruiat
[email protected]I used Meyer lemons for this recipe, and they gave the cake a wonderfully bright and citrusy flavor.
Mark Beck
[email protected]I added a bit of poppy seeds to the batter for a little extra flavor and texture. It was a great addition!
Tevin Watkins
[email protected]I didn't have any cake flour on hand, so I used all-purpose flour instead. The cake still turned out great, but it was a little denser than I would have liked.
Sajidsheikh Sajidsheikh
[email protected]I was a bit skeptical about the use of vegetable oil in the cake batter, but it actually worked really well! The cake was very moist and tender.
Dj Rahim Vai
[email protected]This recipe is a keeper! I've made it several times now, and it always turns out perfectly. It's the perfect cake for any occasion.
Ifeoma Emeli
[email protected]I'm not a huge fan of lemon desserts, but this cake was surprisingly good! The lemon flavor was subtle and not overpowering, and the cake itself was incredibly moist and fluffy.
Goodness Felix
[email protected]This cake was a hit at my last potluck! Everyone loved the light and airy texture, and the lemon flavor was a refreshing change from the usual chocolate or vanilla cakes.
Danial Umer
[email protected]I've never made a chiffon cake before, but this recipe was easy to follow and turned out great! The cake was so moist and flavorful, and the lemon glaze added the perfect touch of sweetness.
Yasir Azim Mayar
[email protected]This lemon chiffon cake was delightful! The texture was light and fluffy, and the lemon flavor was perfectly balanced - not too tart, not too sweet. I'll definitely be making this again.