Description
Lemon Chiffon Cake is a light and airy dessert that combines the texture of a sponge cake with the richness of a traditional cake, featuring a refreshing lemon flavor.
Ingredients
- All-purpose flour: 2 cups (240 grams)
- Granulated sugar: 1 ½ cups (300 grams)
- Baking powder: 1 tablespoon (15 grams)
- Salt: ½ teaspoon (2.5 grams)
- Vegetable oil: ½ cup (120 milliliters)
- Eggs: 5 large, separated
- Lemon juice: ¼ cup (60 milliliters)
- Lemon zest: 1 tablespoon (finely grated)
- Cream of tartar: 1 teaspoon (5 grams)
Instructions
- Preheat your oven to 325°F (160°C) and prepare an ungreased 10-inch tube pan.
- Sift together the flour, 1 ¼ cups of sugar, baking powder, and salt in a large mixing bowl.
- In a separate bowl, whisk together the vegetable oil, egg yolks, lemon juice, and lemon zest.
- Gradually add the wet mixture to the dry ingredients and stir gently until just combined.
- In a clean bowl, beat the egg whites and cream of tartar until soft peaks form, then gradually add the reserved sugar and beat until stiff peaks form.
- Gently fold one-third of the beaten egg whites into the batter, then fold in the remaining egg whites in two additions.
- Pour the batter into the ungreased tube pan and smooth the top.
- Bake for 55-60 minutes until golden brown and a toothpick comes out clean.
- Invert the pan onto a wire rack to cool completely.
- Run a knife around the edges to loosen the cake and remove it from the pan.
- For the lemon glaze, mix powdered sugar with lemon juice until desired consistency and drizzle over the cooled cake.
Notes
- Ensure mixing bowls and utensils are clean and dry when beating egg whites.
- Avoid overmixing the batter to maintain airiness.
- Use an ungreased tube pan for proper rising.
- Store leftovers in an airtight container at room temperature for up to three days.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg
Keywords: Lemon Chiffon Cake, dessert, baking, citrus cake