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lemon chiffon cake

(2 ratings)
tessac726 avatar
Blue Ribbon Recipe by
Tessa Pasquill
@tessac726
Ramsbottom

This is a very light, but rich cake. It's very versatile as you do not have to stick to using lemon if you do not wish. Pretty much any citrus fruit will yield a yummy cake. I found this recipe in a magazine and found it has quite a history. It was first developed in 1927 by an insurance salesman, Harry Baker, in Los Angeles. He only made this cake upon request and kept the ingredients secret for 20 years.

Blue Ribbon Recipe

This lemon chiffon cake looks like an ordinary pound cake but a lighter cake with a softer texture. The cake has a slight lemon flavor balanced by a tart and creamy lemon frosting. Every bite is delicious.

— The Test Kitchen @kitchencrew
(2 ratings)
yield 8 serving(s)
prep time 20 Min
cook time 1 Hr 25 Min
method Bake

Ingredients For lemon chiffon cake

  • LEMON CHIFFON CAKE
  • 2 c
    all-purpose flour
  • 1 1/2 c
    granulated sugar
  • 3 tsp
    baking powder
  • 1 tsp
    salt
  • 1/2 c
    vegetable oil
  • 7 lg
    egg yolks
  • 7 lg
    egg whites
  • 3/4 c
    cold water
  • 2 tsp
    grated lemon peel
  • 2 tsp
    vanilla extract
  • 1/2 tsp
    cream of tartar
  • LEMON BUTTER FROSTING
  • 1/3 c
    butter, room temperature
  • 3 c
    powdered sugar
  • 1/2 tsp
    grated lemon peel
  • 3-5 Tbsp
    fresh lemon juice

How To Make lemon chiffon cake

  • Mix the flour, sugar, baking powder, and salt in a bowl.
    1
    For the cake, preheat the oven to 325 degrees F. Mix the flour, sugar, baking powder, and salt in a bowl.
  • Add oil, egg yolks, water, lemon peel, and vanilla extract.
    2
    Make a well and add in order: oil, egg yolks, water, lemon peel, and vanilla extract. Beat with a spoon until smooth.
  • Beat egg whites and cream of tartar in a large mixing bowl.
    3
    Beat egg whites and cream of tartar in large mixing bowl on high until stiff peaks form.
  • Pour about 1/4 of the egg yolk mixture at a time over the beaten egg whites. Gently fold.
    4
    Pour about 1/4 of the egg yolk mixture at a time over the beaten egg whites. Gently fold in by cutting down through the center of the whites, along the bottom and up the side, until mixtures are blended.
  • Pour mixture into a lightly greased tube or Bundt pan.
    5
    Pour mixture into a lightly greased tube or Bundt pan.
  • Bake the cake.
    6
    Bake until the top springs back when lightly touched.
  • Cake removed from the pan.
    7
    Turn the pan upside down while the cake cools. Once cooled, remove from pan and make the frosting.
  • Mix softened butter and powdered sugar.
    8
    For the lemon butter frosting, mix softened butter and powdered sugar.
  • Then beat in the grated lemon peel and lemon juice.
    9
    Then beat in the grated lemon peel and lemon juice until it is at a spreading consistency.
  • Lemon Chiffon Cake sliced.
    10
    Frost the cooled cake.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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