Lemon Chiffon Cake
A tall and tender lemon chiffon cake features a light crumb and is elegantly finished with a simple lemon icing drizzle.
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Instructions
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Preheat the oven to 325 F.
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In a medium bowl, combine flour, sugar, baking powder, and salt.
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Create a well in the flour mixture, then add egg yolks, oil, water, 1/4 cup lemon juice, and zest. Beat with an electric mixer until smooth.
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In a separate large bowl, beat egg whites and cream of tartar at high speed until very stiff peaks develop.
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Carefully fold the beaten egg whites into the lemon batter in three additions until no white streaks remain.
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Pour the batter into an ungreased 10-inch tube pan. Bake for 65 to 70 minutes, or until the cake springs back when touched.
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Invert the pan and cool the cake completely for at least one hour. Once cool, remove the cake from the pan and place it on a serving plate.
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For the icing, stir confectioners' sugar and fresh lemon juice in a small bowl until a drizzling consistency is achieved.
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Drizzle the icing over the cake. Garnish with lemon slices and mint if desired.