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Lemon Chiffon Cake

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

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( 28 Ratings)

28 Ratings

5 Stars 57%

4 Stars 21%

3 Stars 14%

2 Stars

1 Stars

Member Reviews ( 3 )

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Prep Time 20 min
Total Time 3 hr 35 min
Servings 16

Ingredients

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

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Directions

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.

EXPERT TIPS

Expert Tips

Rise to the occasion! If using self-rising flour, there is no need to add baking powder and salt.

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.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 320
Calories from Fat: 120),

% Daily Value

Total Fat: 13g; 13%
(Saturated Fat 4g, 4% Trans Fat 0g 0% ),
Cholesterol: 100mg; 100%;
Sodium: 300mg; 300%;
Total Carbohydrate: 47g; 47%
(Dietary Fiber 0g 0% Sugars 33g 33% ),
Protein: 4g; 4%

% Daily Value*:

Vitamin A: 4%;
Vitamin C: 0%;
Calcium: 6%;
Iron: 6%;

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:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 3 Reviews View All

Posted 2/5/2013 11:26:37 AM REPORT ABUSE beachrose4 said:

Rating:

our son adores this cake! He had it for the first time when he was 6 & every year for his birthday, THIS is the cake he asks for! He is now 14 and has yet to miss a year :)

This reply was: Helpful Inspiring

Posted 5/21/2011 11:24:46 PM REPORT ABUSE okgoodfood said:

Rating:

found this in reminisce magazine as a old Betty Crocker magazine add and story as to how it came about ingredients was hard to read (small print) but there.It was great!!! started to make it again but this time looked here found this easy to read version of the same recipe. have had several request for the recipe scene making it

This reply was: Helpful Inspiring

Posted 8/30/2010 10:46:56 AM REPORT ABUSE ccinadr said:

Rating:

Made this yesterday for a party, and I had a little trouble getting the cake out of the pan. Had a great lemony flavor. Another trusted Betty crocker recipe!

This reply was: Helpful Inspiring