Lemon Chiffon Cake
Yields 12
Serve This classic Lemon Chiffon Cake tonight for dessert. Your family will thank you!
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Prep Time
30 min
Cook Time
45 min
Total Time
1 hr 15 min
Prep Time
30 min
Cook Time
45 min
Total Time
1 hr 15 min
  1. 1 cup cake flour
  2. ½ teaspoon baking powder
  3. 5 large egg yolks
  4. 2 tablespoons granulated white sugar
  5. ¼ cup canola oil
  6. 3 tablespoons water
  7. 1 tablespoon freshly squeezed lemon juice
  8. 2 tablespoons lemon zest, finely grated
  1. 5 large egg whites
  2. 1/3 cup + 1 tablespoon granulated sugar
  3. 1 tablespoon cornstarch
  1. Preheat oven to 325°F.
  1. Combine together cake flour and baking powder. Sift twice. Set aside.
  2. Combine egg yolks and sugar. Beat on medium speed until fluffy and light. Beat in canola oil, water, lemon juice and lemon zest. Mix in sifted flour mixture to form a thick batter. Set aside.
  1. Beat egg whites until frothy.
  2. Sift together sugar and cornstarch. Gradually beat into the egg whites in portions. Continue beating until meringue reaches stiff peak stage.
  3. Fold 1/3 of meringue mixture into lemon batter until uniformly colored. Fold this mixture into the remaining egg whites until well blended.
  4. Spoon batter into an ungreased 10-inch tube pan. Run a knife into the batter to remove any air pockets. Bake for 40 to 45 minutes or until tester comes out clean. Invert cake in pan over a bottle and allow to cool completely. Loosen cake by running a knife around the sides of pan. Turn out onto a serving plate and cut into wedges.
  1. If desired, cut whole cake horizontally into three portions. Fill with your favorite fruit lemon curd recipe and frost all over with your best cream cheese frosting. Chill well before serving.
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