Ingredients for Heavenly Lemon Chiffon Cake
- Cake Flour
- Sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- Vegetable Oil
- Eggs
- Fresh Lemon Juice
- 1/2 cup cold water
- Zest of 2 lemons
- 1/2 teaspoon cream of tartar
- Powdered sugar, for dusting
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How to Make Heavenly Lemon Chiffon Cake
- Preheat oven to 325°F (160°C).
- Prepare a 10-inch ungreased tube pan. (Do not grease!)
- In a large bowl, sift together 2 cups cake flour, 1 1/2 teaspoons baking powder, and 1/2 teaspoon salt. Sift again for a lighter texture.
- Add 1/2 cup vegetable oil, 6 large egg yolks, 1/4 cup + 3 tablespoons fresh lemon juice, 1/2 cup cold water, and the zest of 2 lemons to the dry ingredients. Beat with an electric mixer on low speed for 3 minutes, just until combined.
- In a separate large, clean, dry bowl (copper or stainless steel is ideal), beat 6 large egg whites with 1/2 teaspoon cream of tartar until stiff, glossy peaks form. Do not overbeat.
- Gently fold about 1/4 of the beaten egg whites into the batter to lighten it. Then, gently fold in the remaining egg whites in two additions, being careful not to deflate the batter.
- Pour the batter into the ungreased tube pan.
- Gently tap the pan on the counter to release any large air bubbles.
- Bake for 90-95 minutes, or until a toothpick inserted into the center comes out clean and the cake springs back when lightly touched.
- Immediately invert the cake onto the neck of a bottle or upside-down cake cooling rack. Let cool completely, at least 3-4 hours, or preferably overnight.
- Once completely cool, run a thin knife around the edges of the pan to loosen the cake.
- Carefully remove the cake from the pan and transfer to a serving plate.
- Dust generously with powdered sugar before serving.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
102g
Fat
11g
Carbs
14g
