| Preparation time | 25 min |
| Cooking Time | 1 h |
| Ready In | 1 h 25 min |
| Level of Difficulty | Easy |
| Servings | 8 |
The egg whites are whipped to stiff peaks and then folded into the batter to give the cake its light and airy texture.
This cake is typically baked in a tube pan and then inverted to cool. Once the cake is cooled, it can be topped with a variety of toppings, such as whipped cream, lemon glaze, or fresh fruit.
Lemon chiffon cake is a popular dessert for spring and summer, as its light and refreshing flavor is perfect for warmer weather. It can be served as a standalone dessert or alongside other desserts, such as fresh berries or sorbet.
Ingredients
Directions
- Preheat your oven to 325°F (160°C).
- In a large mixing bowl, whisk together the cake flour, 1 1/2 cups granulated sugar, baking powder, and salt until well combined.
- Make a well in the center of the dry ingredients and add the vegetable oil, egg yolks, lemon juice, and lemon zest. Mix until smooth and well combined.
- In a separate bowl, beat the egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form.
- Gradually add the 1/2 cup granulated sugar while continuing to beat the egg whites on high speed until stiff peaks form.
- Gently fold the egg white mixture into the lemon batter, being careful not to overmix.
- Pour the batter into an ungreased 10-inch (25 cm) tube pan and smooth the top with a spatula.
- Bake the cake for about 60 minutes (until a toothpick inserted in the center of the cake comes out clean).
- Remove the cake from the oven and immediately invert the pan onto a wire rack or bottle to cool completely.
- Once cooled, use a knife around the edges of the pan to release the cake from the sides.
- Serve the lemon chiffon cake with whipped cream and fresh berries, if desired.
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