Lemon Chiffon Cake Recipe
This Lemon Chiffon Cake starts with my classic Vanilla Chiffon Cake base and layers in lemon flavor three ways — the juice, the zest and extract. The result is a tender, airy cake with unmistakable lemon flavor.
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servings
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Ingredients
- 3 ½ oz vegetable oil (½ cup)
- 12 oz granulated sugar (1 ½ cups, divided)
- 6 large eggs (room temp, separated)
- 6 oz lemon juice (about 5 lemons)
- 1 tablespoon lemon zest (finely grated)
- ½ teaspoon lemon extract
- 10 oz cake flour (2 ¼ cups, see note)
- 1 tablespoon baking powder
- ½ teaspoon table salt
Instructions
- Preheat the oven to 325°F. Use an ungreased 10" tube pan (not non-stick).
- Combine 3 ½ oz vegetable oil, 8 oz granulated sugar and 6 egg yolks in a mixer bowl and stir to combine. Add 6 oz lemon juice,1 tablespoon lemon zest and ½ teaspoon lemon extract. Mix on medium speed until well combined.
- Sift 10 oz cake flour with 1 tablespoon baking powder and ½ teaspoon table salt. With the mixer on low, add the dry ingredients to yolk mixture. Whip on high speed for 1 minute, then set aside
- Whip 6 egg whites on medium speed to soft peak. Gradually add 4 oz granulated sugar, increase the speed to medium high and whip to full peak. Fold the whites into the yolk mixture in three increments.
- Pour the batter into the pan. Bake until the middle of the cake springs back with lightly pressed, about 45 minutes.
- The the pan upside down over a cooling rack and cool completely before removing from the pan.
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Notes
If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.
Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!