Most Moist Lemon Chiffon Cake Recipe
Thank you Softsoap® for sponsoring this post.
One of my favorite past times is to bake yummy treats for my family. Baking is one of my favorite hobbies that is super rewarding, and it helps me to de-stress. You can find me in the kitchen at least twice a week trying new baked goods recipes. The only downfall to baking or any cooking for that matter is all of the hand-washing involved.
Normally, having to wash your hands so much in-between baking tasks like cracking eggs can leave hands dry. I was using regular dish soap–eek! I admittedly had no idea just how bad that could be, but the proof was in my super dry hands.
These days I make sure to have a bottle of actual hand soap in my kitchen at all times. The current brand that I am loving is Softsoap® Hand Wash Plus LotionTM liquid hand soap. This new line of hand soap from Softsoap® is made with a touch of lotion to lock in moisture for clean, soft hands.
It is also available in three scents that are perfect for the warmer weather. These luxurious scents include: Shea & Cocoa Butter, Aloe Water & Lime, and Orchid & Coconut Milk.
Best of all, the formulation is amazing, and each scent not only smells amazing, but my hands are not getting mega dry from all the in-between hand washing that cooking and baking requires.
Since the warmer weather is right around the corner, I wanted to share a delicious and seasonal favorite with you all- Lemon Chiffon Cake. This cake is not only made with fresh lemons (my favorite) but also uses several eggs. This recipe truly does require love, patience, and attention to detail. I put a lot of love into my cake and the results were fantastically delicious!
Before I share this tasty lemon sponge cake recipe, I wanted to stress how important using a tube pan is. You cannot bake this in a normal bundt pan because the batter does rise up high when baking. You do not want a cake batter explosion in your oven–I have been there, done that!
Recipe Adapted from Taste of Home
- 8 large eggs separated at room temperature
- 2 cups of cake flour
- 1 1/2 cups of white sugar
- 1 tablespoon of baking powder
- 1/4 tsp of salt
- 1/2 cup of vegetable oil
- 1/4 cup lemon juice
- 3 teaspoon of grated lemon
- 1/2 teaspoon cream of tarter
- 1/4 cup of water
- 1 tub of whipped topping
- 2 teaspoons grated lemon
- 1 small lemon sliced thinly into circles for garnishing
Move your oven rack to the lowest position, and then pre-heat your oven to 325
In a large mixing bowl, whisk your cake flour, salt, baking powder, and sugar
Add your lemon juice, grated lemon, water, vegetable oil, and egg yolks- mixed until combine using an electric mixer
Clean mixer whisks
In a separate bowl, beat your egg whites, and cream of tartar until soft white peaks form.
Slowly fold in your egg whites into your batter
Pour mixture into an un-greased tube pan and bake for 50-55 mins or until the top of the cake gently springs back when pressed.
Once cake comes out of the oven, gently press around the edges with a plastic knife to loosen it.
Put the cake on a platter to cool.
Gather your plates, and cake serving spatula-maybe a few napkins since the frosting is a little messy.
About 30 minutes later, frost your cake with the whipped topping and decorate with sliced lemon, and grated peel.
Serve and enjoy!
Be sure everyone washes their hands before and after this tasty summer dessert.
Are you excited to make this lemon chiffon cake?
I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.