Lemon Chiffon Cake
An amazing light and airy cake with a delicious glaze.
Ingredients
CAKE:
- 2 cups all purpose flour
- 1½ cups granulated white sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- ¾ cup cold milk
- ½ cup vegetable or canola oil
- 2 teaspoons vanilla extract
- 1 tablespoon finely grated lemon zest
- 7 large egg yolks
- 8 large egg whites, at room temperature
- ½ teaspoon cream of tartar
GLAZE:
- ⅓ cup salted butter, at room temperature
- 1 teaspoon finely grated lemon zest
- 2 cups powdered sugar, sifted
- 2 to 4 tablespoons freshly squeezed lemon juice
Instructions
- Move oven rack to lowest position. Preheat the oven to 325℉.
- In a large bowl, whisk together the flour, sugar, baking powder and salt. Use an electric mixer to beat in the milk, oil, vanilla, lemon zest and egg yolks on low speed until smooth.
- Wash and dry the mixer beaters. In a large bowl, use the electric mixer to beat the egg whites and cream of tartar on high speed until stiff peaks form. Gradually pour the egg yolk mixture over the beaten egg whites, folding them in with a rubber spatula just until blended. Pour into an ungreased 10-inch agel food (tube) cake pan.
- Bake about 1 hour and 15 minutes or until the top springs back when touched lightly. Immediately turn the pan upside down onto a wine bottle or another large bottle. Let it hang out upside down for about 2 hours or until the cake is completely cool.
- Loosen the sides of the cake with a knife or long metal spatula; remove the cake from the pan and onto a cake platter.
- In a medium saucepan, melt the butter over low heat; then remove it from heat. Whisk in the lemon zest and powdered sugar. Then whisk in the lemon juice, 1 tablespoon at a time, until the glaze is smooth and has the consistency of thick syrup. Spread the glaze over the top of the cake, allowing some glaze to drizzle down the sides.
Nutrition
Serving: 1servingCalories: 432kcalCarbohydrates: 63gProtein: 7gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 6gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 122mgSodium: 389mgPotassium: 120mgFiber: 1gSugar: 46gVitamin A: 326IUVitamin C: 2mgCalcium: 98mgIron: 1mg
Tried this recipe?Let us know how it was!