Lemon Chiffon Cake

Ahhh…lemon chiffon and beehive hairdos. Every time I hear about a lemon chiffon cake it takes me back to the 1950’s. Not that I was around back then but what a great time to be alive. My parents told me many stories about those fabulous fifties and I always dreamed of what it was like and how I would dress and what car I would drive. I’m picturing myself in a cute little pink Nash Metropolitan and wearing a pink poodle skirt with saddle shoes. But back to the cake…this has a wonderful sponge texture, delicious lemony flavor with frosting that kicks the lemon factor up an extra notch. I topped mine with blueberries but raspberries would be great too! This cake is the bee’s knees!

• 7 large eggs, separated, room temperature
• 2 cups all-purpose flour
• 1-1/2 cups sugar
• 3 teaspoons baking powder
• 1 teaspoon salt
• 3/4 cup water
• 1/2 cup canola oil
• 4 teaspoons grated lemon zest
• 2 teaspoons vanilla extract
• 1/2 teaspoon cream of tartar
• FROSTING:
• 1/3 cup butter, softened
• 3 cups confectioners’ sugar
• 4-1/2 teaspoons grated lemon zest
• 1/4 cup lemon juice
• Dash salt

• Preheat oven to 325°.
• Sift flour, sugar, baking powder and salt together twice; place in another large bowl. In a small bowl, whisk egg yolks, water, oil, lemon zest and vanilla until smooth. Add to flour mixture; beat until well blended.
• Add cream of tartar to egg whites; with clean beaters, beat on medium speed just until stiff but not dry. Fold a fourth of the whites into batter, then fold in remaining whites.
• Gently spoon batter into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest oven rack 50-55 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely in pan, about 1 hour.
• Run a knife around sides and center tube of pan. Remove cake to a serving plate.
• In a small bowl, combine frosting ingredients; beat until smooth. Spread over cake.

Recipe courtesy of: Taste of Home