Lemon Chiffon Cake
 
MAKES 1 (10-INCH) CAKE
Ingredients
  • 2¼ cups Swans Down Cake Flour
  • 1½ cups sugar
  • 1 tablespoon baking powder
  • ½ teaspoon kosher salt
  • ½ cup vegetable oil
  • 8 large eggs, room temperature and separated
  • 2½ tablespoons lemon zest
  • ¼ cup fresh lemon juice
  • ¼ cup water
  • Lemon Glaze (recipe follows)
  • Garnish: lemon slices, lemon peel
Instructions
  1. Preheat oven to 325°.
  2. In a large bowl, stir together flour, sugar, baking powder, and salt. In a medium bowl, whisk together oil, egg yolks, lemon zest and juice, and ¼ cup water. Fold oil mixture into flour mixture.
  3. In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites at high speed until stiff peaks form, about 2 minutes. Fold one-third of egg whites into batter. Gently fold in remaining egg whites. (Do not overmix.) Gently transfer batter to an ungreased 10-inch tube pan.
  4. Bake until top springs back when lightly touched near center, about 1 hour. Immediately invert pan; let cool completely in pan, about 1½ hours.
  5. Run a knife around edges and center of pan. Invert cake onto a wire rack. Pour Lemon Glaze over cooled cake. Garnish with lemon slices and peel, if desired.
Recipe by Southern Lady Magazine at https://southernladymagazine.com/lemon-chiffon-cake-recipe/