Lemon Chiffon Cake
Makes 1 (10-inch) Bundt cake
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- 2½ cups sifted cake flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1½ cups sugar, divided
- ½ cup canola oil
- 7 large eggs, separated
- 2 tablespoons lemon zest
- ¾ cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1¼ teaspoons cream of tartar
- Lemon Glaze (recipe follows)
- Garnish: lemon zest, fresh raspberries
- 1¼ cups confectioners’ sugar
- 2 tablespoons half-and-half
- 1 tablespoon fresh lemon juice
- Preheat oven to 325°.
- In a large bowl, sift together flour, baking powder, salt, and 1¼ cups sugar. Make a well in the center.
- In a small bowl, whisk together oil, egg yolks, lemon zest, lemon juice, and vanilla extract.
- Pour oil mixture into well of flour mixture. Beat with a mixer at medium speed until smooth, about 1 minute.
- In a separate large bowl, beat egg whites with a mixer at medium-high speed until frothy, about 1 minute. Add cream of tartar, and beat to combine. With mixer running, gradually add remaining ¼ cup sugar. Continue beating until stiff peaks form. Using a rubber spatula, fold one-third of egg-white mixture into batter. Add remaining two-thirds of egg-white mixture, folding until just combined.
- Spoon batter into an ungreased (10-inch) angel food cake pan with cooling feet. Bake until a wooden pick inserted near the center comes out clean, about 55 minutes. Remove from oven. Invert pan, and let cool completely.
- Place pan in an upright position. Using a knife, loosen cake from pan. Dislodge inner core from pan, and remove from cake. Invert cake onto a wire rack, then invert onto a serving platter. Spoon Lemon Glaze over cake. Garnish with lemon zest and raspberries, if desired. Store, covered, in refrigerator for up to 3 days.
- In a small bowl, whisk together sugar, half-and-half, and lemon juice until smooth. Use immediately.
- If cake pan does not have cooling feet, place inner core of pan on a bottle narrow enough to fit inside tube, and suspend pan above surface of cooling rack.