Best Lemon Chiffon Cake Recipe
Ingredients
This recipe calls for the following ingredients: 7 egg whites, 1 cup of white sugar, 1 cup of cake flour, 1 teaspoon of baking powder, 1/2 teaspoon of salt, 1/2 cup of salad oil, 1/3 cup of lemon juice, 2 teaspoons of lemon zest, 1 teaspoon of vanilla extract, 1/4 teaspoon of cream of tartar.
Instructions
To make this delicious lemon chiffon cake, start by preheating your oven to 350 degrees Fahrenheit. Next, sift together the cake flour, baking powder, and salt in a bowl. In a separate bowl, beat the egg whites until foamy, then add in the cream of tartar. Continue to beat the egg whites until they form soft peaks. In a third bowl, mix together the white sugar, oil, lemon juice, lemon zest, and vanilla extract. Gradually add the dry ingredients to the wet ingredients, and beat until the mixture is smooth. Finally, fold in the egg whites until combined.
Grease a 9-inch round pan, and pour the batter into the pan. Bake for about 30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 15 minutes before transferring to a cooling rack. Once the cake is cooled, it is ready to be served.
Serving Suggestions
This lemon chiffon cake is best served at room temperature. To make it extra special, top with a dollop of freshly whipped cream and sprinkle with lemon zest. For a more decadent twist, serve with a scoop of vanilla ice cream. This cake also pairs nicely with a hot cup of coffee or tea.
Storage and Reheating
Any leftover cake can be stored in an airtight container for up to 3 days. To reheat, place slices of cake on a plate and warm in the microwave for 30-45 seconds, or until warm. If desired, you can also warm slices in the oven at 300 degrees Fahrenheit for about 10 minutes.
Variations
If desired, you can replace the lemon juice and zest in this recipe with the juice and zest of another citrus fruit. You can also add in other flavors to the cake batter, such as almond extract or coconut extract. For an even more decadent treat, you can add in chocolate chips or chopped nuts.
Nutrition
This lemon chiffon cake recipe yields 8 servings. Each serving contains approximately 240 calories, 11 grams of fat, and 35 grams of carbohydrates. Additionally, each serving contains 3 grams of protein, 1 gram of fiber, and 25 milligrams of cholesterol.
Tips and Tricks
When measuring the ingredients for this recipe, it is important to use the proper measuring cups and spoons. For best results, make sure that the egg whites are at room temperature before you begin beating them. Additionally, it is important to fold in the egg whites gently to avoid over-mixing the batter. Finally, be sure to check on the cake while it is baking, as oven temperatures can vary.
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