Lemon Chiffon Cake

Lemon Chiffon Cake

Taste a recipe classic! Feeling nostalgic is a natural side effect of enjoying each light, refreshing lemon-flavored bite.

Prep Time

20

Minutes

Total Time

3:35

Hrs:Mins

Makes

16

servings

Cake
2
cups Gold Medal® all-purpose flour
1 1/2
cups granulated sugar
3
teaspoons baking powder
1
teaspoon salt
3/4
cup cold water
1/2
cup vegetable oil
2
teaspoons vanilla
2
teaspoons grated lemon peel
7
egg yolks
1
cup egg whites (8 eggs)
1/2
teaspoon cream of tartar
Lemon Glaze
1/3
cup butter or margarine
2
cups powdered sugar
1/2
teaspoon grated lemon peel
2
to 4 tablespoons hot lemon juice
  1. Move oven rack to lowest position. Heat oven to 325°F. In large bowl, mix flour, sugar, baking powder and salt. Beat in cold water, oil, vanilla, lemon peel and egg yolks until smooth.
  2. In large bowl, beat egg whites and cream of tartar with electric mixer on high speed until stiff peaks form. Gradually pour egg yolk mixture over beaten egg whites, folding with rubber spatula just until blended. Pour into ungreased 10-inch angel food (tube) cake pan.
  3. Bake about 1 hour 15 minutes or until top springs back when touched lightly. Immediately turn pan upside down onto heatproof funnel or bottle. Let hang until completely cool, about 2 hours. Loosen side of cake with knife or long, metal spatula; remove from pan.
  4. In 1 1/2-quart saucepan, melt butter over low heat; remove from heat. Stir in powdered sugar and lemon peel until smooth. Stir in lemon juice, 1 tablespoon at a time, until smooth and consistency of thick syrup. Spread glaze over top of cake, allowing some to drizzle down side.
Makes 16 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
Rise to the occasion! If using self-rising flour, there is no need to add baking powder and salt.
Success
Be sure not to get any egg yolks into the egg whites while separating the eggs, because even a speck of yolk will prevent the whites from beating properly.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 320
    • (Calories from Fat 120),
  • Total Fat 13g
    • (Saturated Fat 4g,
    • Trans Fat 0g),
  • Cholesterol 100mg;
  • Sodium 300mg;
  • Total Carbohydrate 47g
    • (Dietary Fiber 0g,
    • Sugars 33g),
  • Protein 4g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 0 Fruit;
    • 2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 2 1/2 Fat;
    Carbohydrate Choices:
    • 3;
    *Percent Daily Values are based on a 2,000 calorie diet.