This delightful Lemon Chiffon Cake will please your family and friends.
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
- Preheat oven to 325°.
- 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.
- 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.
- Bake until top springs back when lightly touched near center, about 1 hour. Immediately invert pan; let cool completely in pan, about 1½ hours.
- 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.
Lemon Glaze
MAKES 1½ CUPS
Ingredients
- 2 cups confectioners’ sugar
- ¼ cup unsalted butter, melted
- ¼ cup fresh lemon juice
Instructions
- In a small bowl, whisk together all ingredients until smooth. Use immediately.
Discover inspiring style ideas, seasonal recipes, and more by ordering your Southern Lady subscription today!
