The best delicious Lemon Chiffon Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Lemon Chiffon Cake recipe today!
Hello my friends, this Lemon Chiffon Cake recipe will not disappoint, I promise! Made with simple ingredients, our Lemon Chiffon Cake is amazingly delicious, and addictive, everyone will be asking for more Lemon Chiffon Cake.
What Makes This Lemon Chiffon Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Lemon Chiffon Cake.
Ready to make this Lemon Chiffon Cake Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
2 c Flour or 2-1/4 c. Softasilk
-cake flour
1 1/2 c Sugar
3 ts Baking powder
1 ts Salt
3/4 c Cold water
1/2 c Vegetable oil
2 ts Vanilla
2 ts Grated lemon peel
7 Egg yolks; (for all pourpose
-flour—or 5 egg yolk for
-cake flour)
1 c Egg whites – about 8
1/2 ts Cream of tarter
Move oven rack to lowest position. Heat oven to 325 Mix flour, sugar,
baking powder and salt in large bowl. Beat in cold water, oil, vanilla,
lemon peel and egg yolks until smooth. Beat egg whites and cream of tartar
in large bowl with electric mixer on high speed until stiff peaks form.
Gradually pour egg yolk mexture over beaten egg whites, folding with rubber
spatula just until blended. Pour into uncreased angel food cake pan (tube
pan), 10×4 inches. Bake about 1 hour 15 minutes or til top springs back
when toughed lightly. Immediately turn pan upside down onto heatproof
funnel or bottle. Let hang about 2 hours or til cake is completely cool.
Loosen side of cake with knife or long, metal spatula; remove from pan.
Serves 16
Yields
1 Servings
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