Easter Lemon Chiffon Cake

Easter Lemon Chiffon Cake is a light and fluffy dessert that is perfect for your Easter celebration. This cake is made with fresh lemon juice and zest, giving it a tangy and refreshing flavor that is sure to please your taste buds.

To make this delicious cake, you will need the following ingredients:

- 2 cups cake flour
- 1 1/2 cups granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 7 large egg yolks
- 3/4 cup fresh lemon juice
- 2 tablespoons lemon zest
- 1/2 cup water
- 7 large egg whites
- 1/2 teaspoon cream of tartar

For the frosting, you will need:

- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
To start, preheat your oven to 325°F. In a large mixing bowl, combine the cake flour, sugar, baking powder, and salt. Mix well and set aside.
In another mixing bowl, whisk together the vegetable oil, egg yolks, lemon juice, lemon zest, and water. Add this mixture to the dry ingredients and mix until well combined.
In a separate mixing bowl, beat the egg whites and cream of tartar until stiff peaks form. Gently fold the egg whites into the cake batter until fully incorporated.
Pour the batter into an ungreased 10-inch tube pan and bake for 55-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Once the cake is done, remove it from the oven and invert the pan onto a wire rack. Let the cake cool completely before removing it from the pan.
To make the frosting, beat the heavy cream, powdered sugar, lemon juice, and lemon zest together until stiff peaks form. Spread the frosting over the cooled cake and serve.
This Easter Lemon Chiffon Cake is a perfect combination of tangy and sweet flavors. The light and fluffy texture of the cake is complemented by the creamy and refreshing frosting. This dessert is sure to be a hit at your Easter celebration.
Type: Dessert, Cake

Ingredients:

- Cake flour
- Granulated sugar
- Fresh lemon juice
- Lemon zest

Cooking Tips:

- Be sure to use ungreased tube pan to ensure the cake rises properly
- Let the cake cool completely before removing it from the pan
- Beat the egg whites until stiff peaks form for a light and fluffy texture

Appearance:

- Light and fluffy texture
- Creamy and refreshing frosting
- Yellow color from the lemon juice and zest

Taste:

- Tangy and refreshing from the lemon juice and zest
- Sweet from the sugar
- Light and airy texture from the egg whites