Lemon Chiffon Cake

The real treasure is found in the humble wooden recipe box were culinary traditions are recorded for posterity, including this light and fluffy Lemon Chiffon Cake.
Lemon Chiffon Cake
Makes 1 (10-inch) Bundt cake
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  1. 2½ cups sifted cake flour
  2. 2 teaspoons baking powder
  3. ½ teaspoon salt
  4. 1½ cups sugar, divided
  5. ½ cup canola oil
  6. 7 large eggs, separated
  7. 2 tablespoons lemon zest
  8. ¾ cup fresh lemon juice
  9. 1 teaspoon vanilla extract
  10. 1¼ teaspoons cream of tartar
  11. Lemon Glaze (recipe follows)
  12. Garnish: lemon zest, fresh raspberries
Lemon Glaze
  1. 1¼ cups confectioners’ sugar
  2. 2 tablespoons half-and-half
  3. 1 tablespoon fresh lemon juice
  1. Preheat oven to 325°.
  2. In a large bowl, sift together flour, baking powder, salt, and 1¼ cups sugar. Make a well in the center.
  3. In a small bowl, whisk together oil, egg yolks, lemon zest, lemon juice, and vanilla extract.
  4. Pour oil mixture into well of flour mixture. Beat with a mixer at medium speed until smooth, about 1 minute.
  5. 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.
  6. 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.
  7. 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.
Lemon Glaze
  1. In a small bowl, whisk together sugar, half-and-half, and lemon juice until smooth. Use immediately.
  1. 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.
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