LEMON CHIFFON CAKE
Provided by Kathy Specht
Categories Cake Citrus Egg Dessert Bake Picnic Lemon Summer Shower Potluck Bon Appétit California Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 12
Number Of Ingredients 11
Steps:
- Preheat oven to 325°F. Sift flour, sugar, baking powder and salt into large bowl. Using electric mixer at low speed, beat in vegetable oil, egg yolks, lemon juice, water and lemon peel. Combine egg whites and cream of tartar in another large bowl. Using clean dry beaters, beat until stiff but not dry. Fold 1/4 of whites into batter to lighten. Gently fold in remaining whites.
- Pour cake batter into ungreased 10-inch-diameter tube pan. Tap pan on counter or run rubber spatula through cake batter to release air pockets. Bake cake until springy to touch, about 1 1/4 hours. Immediately invert cake in pan over neck of bottle. Cool cake completely. Run knife around pan sides to loosen cake. Transfer cake to plate. Dust with powdered sugar.
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Franco marin
[email protected]Yum!
Clancy Tanwie
[email protected]This cake was a bit too dense for my taste. I think I overmixed the batter. But the flavor was still good.
ANISUR RAHAMAN
[email protected]I love this lemon chiffon cake recipe! It's so easy to make and always turns out perfectly. The cake is moist and fluffy with a delicious lemon flavor. I've made it several times for friends and family, and they all love it.
Natsu XD
[email protected]This lemon chiffon cake was a hit at my dinner party! The cake was light and fluffy with a lovely lemon flavor. The glaze added a nice finishing touch. I will definitely be making this cake again.