Lemon Chiffon Cake
Lemon Chiffon Cake is a light and airy cake that gets its texture from whipped egg whites. It has a delicate lemon flavor and is often frosted with a light and fluffy frosting.
Ingredients
- 2 cups cake flour
- 1 1/2 cups granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 7 large eggs separated
- 1/2 cup vegetable oil
- 3/4 cup lemon juice freshly squeezed
- 2 tablespoons lemon zest
- 1 teaspoon vanilla extract
- 1/2 teaspoon cream tartar
Instructions
- Preheat your oven to 325°F (165°C).
- In a large mixing bowl, sift together the cake flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together the egg yolks, vegetable oil, lemon juice, lemon zest, and vanilla extract until well combined.
- Gradually add the wet ingredients to the dry ingredients, mixing until smooth.
- In another clean bowl, beat the egg whites and cream of tartar until stiff peaks form.
- Gently fold the beaten egg whites into the batter until just combined, being careful not to deflate the mixture.
- Pour the batter into an ungreased tube pan and smooth the top.
- Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and invert the pan onto a cooling rack. Let it cool completely before removing from the pan.
- Serve your lemon chiffon cake with a dusting of powdered sugar or a dollop of whipped cream.
- Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 428kcal (21%)Carbohydrates: 84g (28%)Protein: 12g (24%)Fat: 6g (9%)Saturated Fat: 2g (13%)Polyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 191mg (64%)Sodium: 481mg (21%)Potassium: 191mg (5%)Fiber: 1g (4%)Sugar: 51g (57%)Vitamin A: 281IU (6%)Vitamin C: 14mg (17%)Calcium: 158mg (16%)Iron: 2mg (11%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
