April 04, 2008

Lemon Chiffon Cake

I don't know if it's because it's Spring or if it's just me but all I can think about lately is lemon! Lemon cookies, lemon pie, lemonade, lemon frosting, lemon cake, lemon chicken... I even went crazy for 2 days going through all my recipes and recipe books to find one particular lemon cake recipe I want to make this week - but it had to be that particular one! LOL. In the meantime I found this one and it sounds so good I plan to make it in a couple weeks (when we get back from vacation). I love the amount of eggs in it and that it's baked in tube pans so it will be more like a lemon angel food. Bake it into cupcakes though if you prefer. Lite and 'chiffony'. Mmmm.

Lemon Chiffon Cake

7 room temperature eggs, separated
2 c all-purpose flour
1-1/2 c sugar
3 t baking powder
1 t salt
3/4 c water
1/2 c vegetable oil
4 t grated lemon peel
2 t vanilla extract
1/2 t cream of tartar

1/3 cup butter, softened
3 cups confectioners' sugar
4-1/2 teaspoons grated lemon peel
Dash salt
1/4 cup lemon juice

In a large mixing bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg yolks, water, oil, lemon peel and vanilla; add to dry ingredients. Beat until well blended.

In another large mixing bowl, beat egg whites and cream of tartar on medium speed until soft peaks form; fold into batter. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife and tap the pan on the counter a few times to remove air bubbles.

Bake on the lowest oven rack at 325° for 50-55 minutes or until top springs back when lightly touched. Immediately invert the pan; cool completely, about 1 hour.

Run a knife around side and center tube of pan. Remove cake to a serving plate. In a small mixing bowl, combine frosting ingredients; beat until smooth. Spread over top of cake.Print Friendly and PDF