Details
Yields or Serves: 10 Makes 1 Cake
Rating:
[Total: 1 Average: 5/5]
Tags: Baking, Baking Powder, Butter Cake, Cake, Cake Flour, Cakes, Canola Oil, Cream, Cream of Tartar, Egg Whites, Egg Yolks, Eggs, Flour, Heavy Cream, Ice Cream, Kosher Salt, Lemon Chiffon Cake, Lemon Juice, Lemon Zest, Lemons, Oil, Powdered Sugar, Salt, Sponge Cake, Sugar, Vanilla Ice Cream, Water
This is such a delicious and moist Lemon Chiffon Cake. The texture is between a dense butter cake and a light sponge cake. Be sure not to overwhip the egg whites. You don’t want a dry cake. Serve with vanilla ice cream.
- Cake
- 4 Lemons (Zest & Juice)
- 2 1/4 Cups Cake Flour
- 1 1/2 Cups Sugar
- 1 Tablespoon Baking Powder
- 1 Teaspoon Kosher Salt
- 1/2 Cup Canola Oil
- 6 Eggs (Separated)
- 1/4 Cup Water
- 1/2 Teaspoon Cream Of Tartar
- Lemon Glaze
- 2 Cups Powdered Sugar
- 2 Tablespoons Fresh Lemon Juice
- 1 Tablespoon Heavy Cream
- Arrange oven rack to middle position.
- Preheat oven to 325 degrees.
- Grease Bundt pan and set aside.
- Grate the zest from the lemons and set aside. Juice the lemons and strain juice into a liquid measuring pitcher. You should have about 1/2 cup lemon juice.
- In medium-size bowl combine flour, sugar, baking powder, and kosher salt.
- In large-size bowl combine oil, egg yolks, lemon zest, and lemon juice. Add water and whisk until mix well. Gently fold in flour mixture until batter is smooth.
- In medium-size bowl beat egg whites and cream of tartar on a medium-high speed until soft peaks form. Gently fold half of the egg whites into the batter until almost fully incorporated. Add remaining egg whites and gently fold in just until combined. Batter should be smooth but foamy.
- Transfer batter into prepared pan.
- Place in oven, on middle rack, 45 to 50 minutes until toothpick inserted into center comes out clean. Remove from oven and let cake cool 10 minutes. Place wire cooking rack over base of cake and invert pan to release cake. Let cool completely on wire rack.
- To make glaze: In medium-size bowl whisk together 2 cups powdered sugar, 2 tablespoons lemon juice, and heavy cream. Whisk until sugar dissolves and glaze is smooth. Add a bit more lemon juice if glaze is too thick or a bit more powdered sugar if glaze is too thin.
- Pour glaze over top of cake, letting it drizzle down the sides. When glaze dries transfer cake to a serving platter.
- Cake is best served day it is baked.
- Makes 1 Cake
- Serves 10
- Prep Time: 30 Minutes Cook Time: 50 Minutes Total Time: 80 Minutes
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