Description
A light and airy chiffon cake flavored with fresh lemon.
Ingredients
Scale
- 1 1/2 cups cake flour
- 1 cup granulated sugar, divided
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 5 large egg yolks
- 1/2 cup cold water
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 7 large egg whites
- 1/2 teaspoon cream of tartar
Instructions
- Preheat your oven to 325 degrees F (160 degrees C). Do not grease a 10-inch tube pan.
- In a large bowl, whisk together the cake flour, 3/4 cup of the sugar, baking powder, and salt.
- Make a well in the center and add the oil, egg yolks, water, lemon juice, and lemon zest. Mix until just combined.
- In a separate clean, dry bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup sugar and the cream of tartar. Beat until stiff, glossy peaks form.
- Gently fold one-third of the egg whites into the yolk mixture to lighten it. Then, gently fold in the remaining egg whites until no white streaks remain.
- Pour the batter into the ungreased tube pan.
- Bake for 50 to 55 minutes, or until a wooden skewer inserted near the center comes out clean.
- Immediately invert the pan onto its cooling legs or over a bottle neck. Cool completely, about 1.5 hours.
- Once cool, run a thin knife around the edges to release the cake.
Notes
- Cooling the cake upside down prevents the delicate structure from collapsing.
- Use fresh lemon juice and zest for the best flavor.
- Prep Time: 25 min
- Cook Time: 55 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 25
- Sodium: 150
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 1
- Protein: 6
- Cholesterol: 110
Keywords: lemon chiffon cake, light cake, sponge cake, citrus dessert, tube pan cake