Whether enjoyed as a teatime pleasure, a Sunday treat, or a delightful dessert for celebrations, Lemon Chiffon Cake adds a touch of citrus magic to every occasion. It’s not just a dessert; it’s a celebration of the art of baking—a creation that elevates the simple joy of cake to a realm of exquisite taste.
Ingredients:
- 2 1/4 cups all-purpose flour
- 1 1/2 cups white sugar
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup vegetable oil
- 6 large egg yolks
- 3/4 cup water
- 2 tablespoons lemon zest
- 1 teaspoon vanilla extract
- 6 large egg whites
- 1/2 teaspoon cream of tartar
- 3/4 cup white sugar
Directions:
- Preheat the oven to 325°F (165°C).
- In a large mixing bowl, combine all-purpose flour, 1 1/2 cups white sugar, baking powder, and salt.
- Make a well in the center and add vegetable oil, egg yolks, water, lemon zest, and vanilla extract. Mix until smooth.
- In another bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add 3/4 cup white sugar, beating until stiff peaks form.
- Gently fold the egg white mixture into the batter until well combined.
- Pour the batter into an ungreased tube pan.
- Bake in the preheated oven for 55-60 minutes or until a toothpick inserted into the center comes out clean.
- Invert the pan and let it cool completely before removing the cake.
Enjoy this Luscious Lemon Delight with a Fluffy Twist, perfect for tea time, dessert, or any occasion that calls for a touch of citrus elegance.
Prep Time: 20 minutes | Baking Time: 55-60 minutes | Total Time: 1 hour 20 minutes
Serves: 12