This moist, airy chiffon cake was my dad’s favorite. Mom revamped the original recipe to include lemons. I’m not much of a baker, but whenever I make this dessert my family is thrilled!

 

  • Total Time
    Prep: 30 min. Bake: 50 min. + cooling
  • Makes
    16 servings

 

Ingredients

  • 7 large eggs, separated, room temperature
  • 2 cups all-purpose flour
  • 1-1/2 cups sugar
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 3/4 cup water
  • 1/2 cup canola oil
  • 4 teaspoons grated lemon zest
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon cream of tartar
  • FROSTING:
  • 1/3 cup butter, softened
  • 3 cups confectioners’ sugar
  • 4-1/2 teaspoons grated lemon zest
  • 1/4 cup lemon juice
  • Dash salt

    Directions

    • Preheat oven to 325°.
    • Sift flour, sugar, baking powder and salt together twice; place in another large bowl. In a small bowl, whisk egg yolks, water, oil, lemon zest and vanilla until smooth. Add to flour mixture; beat until well blended.
    • Add cream of tartar to egg whites; with clean beaters, beat on medium speed just until stiff but not dry. Fold a fourth of the whites into batter, then fold in remaining whites.
    • Gently spoon batter into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest oven rack 50-55 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely in pan, about 1 hour.
    • Run a knife around sides and center tube of pan. Remove cake to a serving plate.
    • In a small bowl, combine frosting ingredients; beat until smooth. Spread over cake.

    Nutrition Facts

    1 slice: 345 calories, 13g fat (4g saturated fat), 100mg cholesterol, 288mg sodium, 54g carbohydrate (40g sugars, 1g fiber), 4g protein.