How to Make a Lemon Chiffon Cake
Zest up any party with this easy lemon chiffon cake.
Up next in Cake Baking, Frosting, & Icing (35 videos)
Your next cake will be tasty AND beautiful if you follow the baking, frosting, and icing tips and tricks in this Howcast video series.
You Will Need
- 1 c. sifted flour
- ½ tbsp. baking powder
- ¼ tsp. salt
- ¾ c. plus 1 tbsp. sugar
- 4 eggs, separated
- ¼ c. vegetable oil
- ¼ c. fresh lemon juice
- ¼ c. water
- 2 tbsp. grated lemon zest
- ½ tsp. vanilla
- ¼ tsp. tartar
- Powdered sugar
- Electric mixer
- Tube pan
- Rubber spatula
Steps
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Step 1
Combine dry ingredients
Combine the flour, baking powder, salt, and ¾ cup of the sugar in a large bowl.
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Step 2
Add wet ingredients
Mix in the egg yolks, oil, lemon juice, water, lemon zest, and vanilla.
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Step 3
Combine egg whites and tartar
Combine the egg whites and tartar in a separate bowl and mix with an electric mixer. Then add the extra tablespoon of sugar.
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Beat slowly until the mixture is stiff, but not too dry.
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Step 4
Fold egg mix into batter
Fold the egg white mixture into the batter and pour the batter into the pan. Smooth it with a rubber spatula.
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To ensure you completely release all of the air pockets, tap the pan against the counter a few times.
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Step 5
Bake
Bake the cake at 350 degrees for 60 minutes.
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Step 6
Cool and serve
Cool the cake, dust it with powdered sugar and serve this zesty treat.
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The lemon is supposed to have been introduced into southern Italy in 200 C.E. and to have been cultivated in Iraq and Egypt by 700 C.E.
