Lemon Chiffon Cake

Name: Lemon Chiffon Cake
Ingredients: 3/4 cup cake flour, (not self-rising); 1/4 teaspoon baking soda; 1/4 teaspoon salt; 3/4 cup plus 1 tablespoon granulated sugar; 3 large eggs, separated; 1/4 cup vegetable oil; 1 tablespoon freshly squeezed lemon juice; 2 tablespoons grated lemon zest, (about 4 lemons); 1/2 teaspoon pure vanilla extract; 1/4 teaspoon cream of tartar; Confectioners' sugar, for dusting

Lemon Chiffon Cake was pinched from <a href="http://www.marthastewart.com/339083/lemon-chiffon-cake" target="_blank">www.marthastewart.com.</a>

"Chiffon cakes are always made with oil, not butter, and will not get hard when refrigerated...."

INGREDIENTS

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3/4 cup cake flour, (not self-rising)

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1/4 teaspoon baking soda

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1/4 teaspoon salt

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3/4 cup plus 1 tablespoon granulated sugar

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3 large eggs, separated

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1/4 cup vegetable oil

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1 tablespoon freshly squeezed lemon juice

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2 tablespoons grated lemon zest, (about 4 lemons)

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1/2 teaspoon pure vanilla extract

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1/4 teaspoon cream of tartar

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Confectioners' sugar, for dusting

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