Zest up any party with this easy lemon chiffon cake.
You will need
- 1 c. sifted flour
- u00bd tbsp. baking powder
- u00bc tsp. salt
- u00be c. plus 1 tbsp. sugar
- 4 eggs
- u00bc c. vegetable oil
- u00bc c. fresh lemon juice
- u00bc c. water
- 2 tbsp. grated lemon zest
- u00bd tsp. vanilla
- u00bc tsp. tartar
- Powdered sugar
- Electric mixer
- Tube pan
- Rubber spatula
Step 1 Combine dry ingredients Combine the flour, baking powder, salt, and ¾ cup of the sugar in a large bowl.
Step 2 Add wet ingredients Mix in the egg yolks, oil, lemon juice, water, lemon zest, and vanilla.
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.
Beat slowly until the mixture is stiff, but not too dry.
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.
To ensure you completely release all of the air pockets, tap the pan against the counter a few times.
Step 5 Bake Bake the cake at 350 degrees for 60 minutes.
Step 6 Cool and serve Cool the cake, dust it with powdered sugar and serve this zesty treat.
Did You Know:
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.