Lemon Chiffon Cake
Lemon Chiffon Cake is a light and fluffy dessert that captures the essence of sunny days with its vibrant lemon flavor. This delightful cake boasts an ethereal texture, making it perfect for any occasion, from birthday celebrations to afternoon tea. Serve it plain or elevate it with whipped cream and fresh berries for a refreshing twist. With easy-to-follow instructions, even novice bakers can impress their guests with this crowd-pleaser!
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: Serves 12 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 6 large eggs (separated)
- 2 tsp lemon zest
- 1/3 cup freshly squeezed lemon juice
- 2 tsp baking powder
- 1/4 cup vegetable oil
- 1/4 tsp salt
Instructions
- Preheat the oven to 325°F (160°C) and lightly grease a chiffon cake pan.
- In a bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, beat egg yolks with oil, lemon juice, and zest until smooth.
- Gradually fold dry ingredients into the wet mixture until just combined.
- In a clean bowl, whip egg whites until stiff peaks form; gently fold into the batter.
- Pour the batter into the prepared pan and bake for 50-60 minutes until golden brown.
- Cool upside down on a wire rack for about an hour before removing from the pan.
Nutrition
- Serving Size: 1 slice (70g)
- Calories: 170
- Sugar: 14g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 0.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 60mg
Find it online: https://homechefrecipes.com/lemon-chiffon-cake/