Description
Light and airy Lemon Chiffon Cake with a zesty lemon frosting.
Ingredients
Scale
- 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 (for frosting)
- 3 cups confectioners’ sugar (for frosting)
- 4–1/2 teaspoons grated lemon zest (for frosting)
- 1/4 cup lemon juice (for frosting)
- Dash salt (for frosting)
Instructions
- Preheat oven to 325°.
- Sift flour, sugar, baking powder, and salt together twice; place in a large bowl.
- In a small bowl, whisk egg yolks, water, oil, lemon zest, and vanilla until smooth. Add to flour mixture; beat until blended.
- Add cream of tartar to egg whites; beat on medium speed 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 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.
Notes
- Ensure eggs are at room temperature for best results.
- Do not grease the tube pan.
- Cool the cake completely inverted to prevent it from collapsing.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 100mg