Lemon Chiffon Cake

Anything gets better with a touch of lemon, but Lemon Chiffon Cake is a limelight stealer in itself. This magnificent, airy, and flavorful delight is right for any occasion, be it a simple family dinner or a grand event like a wedding. A crowd-pleaser, scrumptious yet light, you���ll be swooning over its elegant balance of tangy and sweet.

This cake is like a pleasant, flavorful breeze on a sunny day. Truth be told, there is no reason you wouldn���t fall head over heels for this cake. Now let���s hop on to the fun part, shall we?

• Prep time: 30 minutes
• Cook time: 45 minutes
• Total time: 1 hour 15 minutes
• Servings: 10
• Yield: 1 10-inch cake

So don your apron, let’s make this zesty beauty!

Ingredients & Equipment You’ll Need

• 7 large eggs
• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup water
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• Rind of 2 lemons
• Juice of 2 lemons

For this recipe, a tube pan and a mixer are our trusty companions!

Baking powder and eggs give the cake its signature spongy texture and lemon zest ensures the zing in each bite. Let���s get moving to the good part ��� crafting this masterpiece!

How To Make Lemon Chiffon Cake

1. In the first step, we’ll be dealing with eggs a lot. Separate the egg yolks and whites in different bowls. Preheat your oven to 325��F (163��C).
2. Mix dry ingredients like flour, 1 cup of sugar, baking powder, and salt in a bowl.
3. Moving to the wet ingredients, in another large bowl, combine the egg yolks, water, vegetable oil, vanilla extract, lemon rind, and lemon juice. Whisk it!
4. Then, gradually add the flour mixture into the wet ingredients and blend it until it forms a smooth batter.
5. Now it’s time to whip the egg whites until they form soft peaks. You’ll slowly add in the remaining 1/2 cup of sugar while you continue to beat the eggs.
6. Fold the egg whites into the batter gently. Pour the batter into an ungreased tube pan.
7. Bake it in the preheated oven for about 45 minutes or until a toothpick comes out clean. Let it cool before gorging on the cake.

Tips For The Best Results

• Make sure eggs are at room temperature.
• Don’t rush folding the whites into the batter; it should be done gently.

Storage Tips

• If covered well this cake can last up to a week in the refrigerator.

Frequently Asked Questions

Q: Can I substitute the sugar with a sugar substitute?

A: You can substitute granulated sugar with a sugar substitute. However, it may affect the taste and consistency of the cake.

Q: Can I freeze this cake?

A: Yes, the cake freezes well. Make sure to wrap it properly before freezing.

Q: Can I use a standard cake pan instead of a tube pan?

A: A tube pan is recommended because the center tube allows for even baking.

Q: Can I use bottled lemon juice instead of fresh?

A: Fresh lemon juice is recommended for the best flavor, but if in a fix, you can use bottled juice.

Q: What if I don’t have a mixer?

A: If you don’t have a mixer, you can use a whisk. It will just take a bit longer to beat the eggs.

Nutritional Facts of Lemon Chiffon Cake

Each serving of Lemon Chiffon Cake contains:
200 Calories
Carbs: 20g
Protein: 3g
Fat: 13g
Sugar: 10g
Sodium: 300mg

Our Lemon Chiffon Cake is a dream you never thought you had until you tasted it. Light, fluffy, and bursting with lemony goodness, you’ll wish you baked two. As a serving suggestion, a dollop of fresh berry compote or a dusting of icing sugar can do wonders. Bake, share, and enjoy!