Zest up any party with this easy lemon chiffon cake.
Instructions
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.
TIP: 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.
TIP: 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.
FACT: 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.
