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Lemon Chiffon Delight

Lemon Chiffon Delight

A light and airy lemon chiffon cake perfect for any occasion, featuring a fluffy texture and tangy lemon flavor.
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Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Servings: 8
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 7 large eggs
  • 1.25 cups cake flour sifted
  • 1.5 cups granulated sugar
  • 0.25 cup fresh lemon juice strained
  • 0.5 cup vegetable oil
  • 0.5 teaspoon cream of tartar
  • 1 tablespoon lemon zest from 1 lemon

Instructions

Preparation Steps

  • Preheat the oven to 325°F (163°C). Do not grease the chiffon cake pan.
  • Separate the egg yolks from the whites, placing whites in a large bowl.
  • Whisk the egg yolks with sugar until pale, then add lemon juice, lemon zest, and vegetable oil.
  • Fold sifted cake flour gently into the yolk mixture until smooth.
  • Beat egg whites with cream of tartar until stiff peaks form.
  • Carefully fold the beaten egg whites into the batter in batches.
  • Pour the batter into the ungreased chiffon pan and bake for 40 minutes or until a skewer comes out clean.
  • Invert the pan immediately after removing it from the oven and let it cool completely before removing the cake.

Notes

This chiffon cake keeps well for 2 days when covered tightly; for best taste serve fresh.