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Lemon Chiffon Cake

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Amy Colvin

Light and lovely! Amy Colvin of Pueblo won first place at the Colorado State Fair with this cake. Topped with a fresh blueberry sauce and whipped cream, or lightly sugared, sliced strawberries, this cake is hard to resist.

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At a glance

Prep
Bake
Total
Yield
20 servings
Nutrition information

Ingredients

Choose your measure:

  • 2 cups King Arthur Unbleached All-Purpose Flour
  • 1 tablespoon baking powder
  • 1 1/2 cups sugar
  • 1 teaspoon salt
  • 1/2 cup vegetable oil
  • 1 cup water
  • 8 large eggs, separated
  • 2 teaspoons vanilla extract
  • 1 teaspoon grated fresh lemon peel
  • 1 1/2 tablespoons lemon extract*
  • 1/2 teaspoons cream of tartar or lemon juice
  • *Substitute 1 tablespoon lemon juice + 1 1/2 teaspoons lemon extract (for the 1 1/2 tablespoons lemon extract), for a milder-flavored cake.

Instructions

  1. Preheat the oven to 325°F. Have on hand an ungreased 10" tube pan.
  2. Sift into a large mixing bowl the flour, baking powder, sugar, and salt.
  3. Make a well in the center of the dry ingredients and add (in order) the oil, water, egg yolks, vanilla, grated lemon peel, and extract. Mix until smooth; scrape the bowl and mix for 30 seconds more.
  4. In a separate bowl with clean beaters, combine the egg whites and cream of tartar or lemon juice. Whip until very stiff.
  5. Fold one quarter of the beaten whites into the egg yolk mixture to lighten it up, then gradually (in four additions) pour the yolk mixture back over the remaining whites, folding gently just until blended each time. Pour the batter into the tube pan.
  6. Bake the cake for 55 minutes, then increase the oven temperature to 350°F and bake for an additional 10 to 15 minutes, until a cake tester or toothpick inserted into the center comes out clean.
  7. Remove the cake from the oven, and cool it upside down, inverted over the neck of a bottle.
  8. When completely cool, run a thin-bladed metal spatula between the cake and the pan, and turn the cake out onto a serving plate. Garnish as desired.
  9. Yield: One cake, 20 servings.

Nutrition Information

  • Serving Size 67g
  • Servings Per Batch 1 slice, unfrosted
Amount Per Serving:
  • Calories 182
  • Calories from Fat 72
  • Total Fat 8g
  • Saturated Fat 1g
  • Trans Fat 0g
  • Cholesterol 85mg
  • Sodium 211mg
  • Total Carbohydrate 25g
  • Dietary Fiber 0g
  • Sugars 16g
  • Protein 4g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.