Lemon Chiffon Cake

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!

Me on my way to a 1950’s Dance.
  • 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
  • 1/3 cup butter, softened
  • 3 cups confectioners’ sugar
  • 4-1/2 teaspoons grated lemon zest
  • 1/4 cup lemon juice
  • Dash salt
Pour me a cold glass of milk, please.
  • 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

1 comment on “Lemon Chiffon CakeAdd yours →

  1. Absolutely amazing cake!!!! Bright and zesty lemon plays perfectly with the tart/sweet blueberries, and the texture of this great cake is fantastic. You’ll be tempted to have a second…or third slice, but it’ll taste just as great the next day so you don’t have to rush!!!

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