Lemon Chiffon Cake
Lemon Chiffon Cake is a light and airy dessert that is perfect for any occasion. This cake is made with fresh lemon juice and zest, giving it a tangy and refreshing flavor that is sure to please. To make this delicious cake, you will need the following ingredients:
For the cake:
- 2 cups all-purpose 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:
- 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 and prepare a 10-inch tube pan by greasing it with cooking spray. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. In a separate bowl, whisk together the oil, egg yolks, lemon juice, lemon zest, and water. Add the wet ingredients to the dry ingredients and mix until well combined.
In another mixing bowl, beat the egg whites and cream of tartar until stiff peaks form. Gently fold the egg whites into the cake batter until just combined. Pour the batter into the prepared 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 let it cool completely in 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 Lemon Chiffon Cake is a perfect dessert for any occasion, whether it's a birthday party or a family gathering. The light and airy texture of the cake, combined with the tangy lemon flavor, make it a refreshing and delicious treat. The frosting adds a creamy and sweet touch to the cake, making it even more irresistible.
Type: Dessert Cake
Ingredients: Flour, Sugar, Lemon Juice
Cooking Tips: Be sure to beat the egg whites until stiff peaks form for the best texture. Let the cake cool completely before frosting to prevent the frosting from melting.
