Lemon Chiffon Cake

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.

Table of Contents

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:

  1. Preheat the oven to 325°F (165°C).
  2. In a large mixing bowl, combine all-purpose flour, 1 1/2 cups white sugar, baking powder, and salt.
  3. Make a well in the center and add vegetable oil, egg yolks, water, lemon zest, and vanilla extract. Mix until smooth.
  4. 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.
  5. Gently fold the egg white mixture into the batter until well combined.
  6. Pour the batter into an ungreased tube pan.
  7. Bake in the preheated oven for 55-60 minutes or until a toothpick inserted into the center comes out clean.
  8. 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