Lemon Chiffon Cake
Lemon Chiffon Cake offers a light, airy texture with a bright lemon flavor that is perfect for celebrations or afternoon tea. Its fluffy crumb and zesty citrus aroma make it a delightful treat for citrus lovers and those seeking a moist, tender cake. Ideal for special occasions or casual gatherings.
Ingredients
Instructions
- Separate the eggs into yolks and whites.
- In a bowl, beat the egg whites with 1/2 teaspoon of cream of tartar until very stiff peaks form.
- In another bowl, combine the egg yolks with flour, sugar, salt, baking powder, oil, lemon rind and extract, and water. Beat well until creamy.
- Gently fold the beaten egg whites into the yolk mixture, do not beat.
- Pour the batter into a 10-inch ungreased tube pan.
- Bake at 325°F (163°C) for 50 minutes, then increase the temperature to 375°F (191°C) and bake for an additional 10 minutes.
Nutrition & Diet Analysis (per serving)
386
kcal
19% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).