A classic Lemon Chiffon cake just like your grandmother used to make
The Lemon Chiffon Cake is a timeless classic that brings back memories of our grandmothers’ baking. This light and fluffy cake is made with simple ingredients and has a refreshing citrus flavor that is perfect for any occasion.
Ingredients:
- 2 (9-inch) round cake pans
- 2 1/4 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 cup vegetable oil
- 7 large eggs, separated
- 3/4 cup water
- 2 teaspoons lemon zest
- 1/2 cup freshly squeezed lemon juice
- 1/2 teaspoon cream of tartar
- 1 cup powdered sugar
- Fresh lemon slices for garnish (optional)
Instructions:
1. Preheat the oven to 325°F. Grease and flour the cake pans.
2. In a large mixing bowl, combine the flour, granulated sugar, baking powder, and salt. Make a well in the center of the dry ingredients.
3. In a separate bowl, whisk together the vegetable oil, egg yolks, water, lemon zest, and lemon juice. Pour the wet ingredients into the well of the dry ingredients and mix until smooth.
4. In a clean mixing bowl, beat the egg whites and cream of tartar until stiff peaks form. Gently fold the beaten egg whites into the batter.
5. Divide the batter evenly between the prepared cake pans. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
6. Remove the cakes from the oven and let them cool in the pans for 10 minutes. Carefully remove the cakes from the pans and transfer them to a wire rack to cool completely.
7. Once the cakes have cooled, prepare the frosting by combining the powdered sugar and enough lemon juice to make a smooth glaze. Drizzle the glaze over the cooled cakes and let it set.
8. Garnish with fresh lemon slices if desired. Serve and enjoy!
How to prepare:
- Preheat the oven and prepare the cake pans.
- Mix together the dry ingredients and create a well.
- Whisk the wet ingredients together and pour into the well.
- Beat the egg whites until stiff peaks form and fold into the batter.
- Divide the batter between the cake pans and bake until a toothpick comes out clean.
- Let the cakes cool before transferring to a wire rack.
- Prepare the glaze and drizzle it over the cooled cakes.
- Garnish with fresh lemon slices if desired.
- Serve and enjoy!
Preparation time:
Preparation time for this Lemon Chiffon Cake is approximately 30 minutes, plus baking and cooling time.
Servings:
This recipe makes 8 servings.
Nutrition Facts:
- Calories: 320
- Total Fat: 12g
- Saturated Fat: 2g
- Cholesterol: 120mg
- Sodium: 380mg
- Total Carbohydrate: 48g
- Dietary Fiber: 1g
- Sugars: 28g
- Protein: 6g
Tips:
- Be sure to beat the egg whites until stiff peaks form to ensure a light and airy texture in the cake.
- Use freshly squeezed lemon juice for the best flavor.
- You can add lemon zest to the glaze for an extra burst of lemon flavor.
- If you prefer a stronger lemon flavor, you can increase the amount of lemon zest and juice used in the recipe.
- This cake is delicious on its own, but you can also serve it with whipped cream or vanilla ice cream for an extra special treat.
FAQs:
Q: Can I make this cake ahead of time?
A: Yes, you can bake the cakes in advance and store them in an airtight container at room temperature for up to 2 days. Frost the cakes just before serving.
Q: Can I use a different type of citrus juice?
A: Yes, you can substitute the lemon juice with lime or orange juice for a different flavor twist.
Q: Can I freeze this cake?
A: Yes, you can freeze the unfrosted cakes for up to 2 months. Thaw them in the refrigerator before frosting and serving.
Enjoy this classic Lemon Chiffon Cake recipe that brings a touch of nostalgia and deliciousness to your dessert table!
