Lemon Chiffon Cake.

A lemon twist to the classic chiffon cake

The chiffon cake is one of my family’s favorite cakes. And it’s one of my favorite cakes to make since it can be dressed up with berries and in this case, a tart lemon filling!

 

Lemon Chiffon Cake.

Yield: serves 10

Total Time: 1 hour, 40 minutes

Lemon Filling

  • 1/2 cup white, granulated sugar
  • 3 large eggs, beaten
  • 1/2 cup lemon juice
  • 3 teaspoons lemon zest
  • 3/4 stick (6 tablespoons) unsalted butter, cut into cubes

Lemon Chiffon Cake

  • 7 large eggs, separated
  • 1-1/2 teaspoons cream of tartar
  • 1-1/2 cups white, granulated sugar
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon extract
  • 2 tablespoons lemon zest
  • 2 cups all-purpose flour
  • 2-1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 3/4 cup milk
  • confectioner’s sugar (for dusting)
  1. To make the lemon filling, combine the sugar, beaten eggs, lemon juice, and lemon zest in a medium saucepan over medium-low heat. Whisk constantly to prevent the eggs from scrambling. Whisk in the butter. Cook the mixture until it is thick, about 7 minutes. Allow to cool to room temperature. Pour into glass jars, and store in the refrigerator for at least 1 hour until cool.
  2. Preheat oven to 325 degrees F (~160 degrees C).
  3. To make the lemon chiffon cake, in a large bowl, beat the egg whites and cream of tartar until foamy. Add 1/2 cup of the sugar, and beat until the egg whites develop soft peaks. Set aside.
  4. In another large bowl, beat the egg yolks, oil, and extracts until a pale yellow color. Beat in the lemon zest. In a small bowl, whisk together the flour, baking powder, salt, and the remaining 1 cup of sugar. Add half of the flour mixture and half of the milk to the egg yolk mixture, and mix until combined. Beat in the remaining half of the flour mixture and half of the milk until just combined, being careful not to overmix. Fold in the egg whites until just mixed together. Pour the batter into an ungreased angel food cake pan.
  5. Bake the cake for 50 minutes. Immediately invert the cake on a wine bottle (or if the pan has little feet, invert the pan on the feet). Allow to cool completely, at least 30 minutes, before removing from the pan and dusting with confectioner’s sugar. Slice, serve, and enjoy!

 

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