Lemon Chiffon Cake
Lemon Chiffon Cake is a moist, springy and citrus infused light and airy cake. Covered in whipped topping and lemon zest, this cake is perfect for warmer weather months.
Prep Time10 mins
Cook Time55 mins
Total Time1 hr 5 mins
Servings: 12 sclices
- 2 cups cake flour
- 1 1/2 cups white sugar
- 1 tablespoon baking powder
- 1/4 tsp salt
- 1/4 cup water
- 1/2 cup vegetable oil
- 1/4 cup lemon juice
- 3 tsps grated lemon
- 1/2 tsp cream of tartar
- 8 large eggs separate yolks from whites
- 8 oz Whipped Topping
- 2 tsps Grated Lemon
- 1 small lemon thinly sliced
Move your oven rack to the lowest position, and then preheat your oven to 325 degrees f.
In a large mixing bowl, whisk your cake flour, salt, baking powder, and sugar.
Slowy, add your lemon juice, grated lemon, water, vegetable oil, and egg yolks; mixed until combine using an electric mixer
Clean mixer whisks for the next step (below).
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 ungreased fluted 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.
Allow the cake to cool for about 45 minutes before frosting.
Frosting the cake
Once the cake is cooled, and on a cake stand or platter, add your whipped topping to a large piping bag with star tip.
Carefully pipe on swirls until the cake is covered. One small tub should be enough for your full cake.
Add zested lemon to the top of the cake. You can also garnish with additional lemon slices or candied lemon.
Serving: 1slice | Calories: 339kcal | Carbohydrates: 46g | Protein: 6g | Fat: 14g | Saturated Fat: 10g | Cholesterol: 109mg | Sodium: 105mg | Potassium: 219mg | Sugar: 29g | Vitamin A: 170IU | Vitamin C: 7.8mg | Calcium: 79mg | Iron: 0.9mg