Lemon Chiffon Cake

"This is a light, lemony cake which I love to make for birthdays. An instant favorite!!!"
 
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Ready In:
1hr 30mins
Ingredients:
14
Serves:
14
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ingredients

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directions

  • Preheat oven to 350 degrees F.
  • (175 degrees C).
  • In a large bowl, combine sifted flour, baking powder, salt, and 1/2 cup sugar.
  • Add oil, egg yolks, water and lemon zest.
  • Beat with an electric mixer until smooth.
  • In a small bowl, beat egg whits and cream of tartar until soft peaks form.
  • Gradually add 3/4 cup sugar, and beat until very stiff and shiny peaks form.
  • Fold 1/2 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.
  • Turn batter into ungreased 10 inch tube pan.
  • Bake at 350 degrees F for 60 minutes or until a toothpick inserted in the center comes out clean.
  • Invert cake and cool completely in pan.
  • When cool, loosen edges and shake pan to remove cake.
  • To make filling: Fold Cool Whip into prepared lemon filling.
  • Chill until stiff.
  • To assemble cake: Slice cake horizontally into 3 equal layers.
  • Fill layers with 1/2 cup of filling.
  • Spread remaining filling on outside of cake.
  • Decorate with lemon slices.

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Reviews

  1. This is a beautiful cake which I have been making for many years. Surprised it hasn't been reviewed yet. Sometimes I just use sweetened whipped cream with grated lemon rather than a sweeter frosting. This cake also excellent with raspberry or blueberry sauce.
     
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