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Lemon Chiffon Cake

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“This was the grand prize winner in Taste Of Home Magazine, submitted by Trish Kammers who claims this works with oranges as well --- I made this cake and was more than pleased with the results, I think you will be too, I added in the zest from 1 whole lemon and also subbed 1 teaspoon lemon extract for the vanilla --- servings is only estimated :)”
READY IN:
1hr 10mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Set oven to 325 degrees F. (lowest oven rack).
  2. Prepare an ungreased 10-inch tube pan.
  3. Let the eggs stand out at room temperature for 30 minutes.
  4. In a large mixing bowl combine flour, sugar, baking powder and salt.
  5. In another bowl whisk the egg yolks with water, oil, lemon peel and vanilla; add to the dry ingredients and beat until well blended.
  6. In another large mixing bowl beat egg whites and cream of tartar on medium speed until soft peaks form; fold into the batter.
  7. Gently spoon into prepared tube pan, then cut through batter with a knife to remove the air pockets.
  8. Bake on lowest oven rack for 50-55 minutes or until the top springs back when lightly touched.
  9. Immediately invert the pan.
  10. Cool completely (about 1 hour).
  11. Run a knife around the side and center tube of the pan.
  12. Remove cake to a serving plate.
  13. In a small bowl combine frosting ingredients; beat until smooth.
  14. Spread over top of the cake.

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