Lemon Chiffon Cake Recipe

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This cake is a delicious dessert, that if full of lemon flavor. And it is so pretty, your friends and family will be super impressed.

Lemon Angel Food Cake:
7 eggs, yolks separated- at room temperature
1/2 tsp cream of tartar
2 cups flour
1 1/2 cups sugar
3 tsp baking powder
1 tsp salt
1/3 cup lemon juice, then filled with water to reach 3/4 cup
1/2 cup oil
1 Tbs lemon zest
2 tsp vanilla
Lemon Curd:
1/4 cup butter
3/4 cup sugar
1/2 cup lemon juice
3 Tbs lemon zest
pinch of salt
4 eggs
Lemon Cream Cheese Frosting:
8 oz. cream cheese- at room temp
1 cup butter- at room temp
2 cups powdered sugar
2 Tbs lemon juice, or more to reach desired frosting consistency
1 Tbs lemon zest, plus more for garnish on cake

  1. Using the angel food cake ingredients: Separate the egg whites from the yolks. Place the whites in a large, glass mixing bowl. Beat the whites with the cream of tartar until stiff peaks form, the set aside.
  2. Preheat oven to 325 degrees. In a large mixing bowl, combine the flour, sugar, baking powder, and salt. In a separate mixing bowl, combine the egg yolks, water/ lemon juice, zest, oil and vanilla. Mix the wet ingredients with the dry ingredients Fold in 1/3 of the stiff egg whites, once mixed in fold in the remaining egg whites.
  3. Bake in an ungreased angel food cake pan for 50-55 minutes. On the center, or lower, rack in the oven. Remove from oven and let cool with the pan upside down for about an hour.
  4. Visit Lemon Chiffon Cake @ eatitandsayyum.com for full instructions.

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