Lemon Chiffon Cake

Name: Lemon Chiffon Cake
Prep time: 20 min
Total time: 3 h 35 min
Yield: 16
Ingredients: 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; 1/3 cup butter or margarine; 2 cups powdered sugar; 1/2 teaspoon grated lemon peel; 2 to 4 tablespoons hot lemon juice

20 Minutes Prep3 Hours 35 Minutes Total
16 Servings
320 Calories per Serving

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

Ingredient List

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

Preparation

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.
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.
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.
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.

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.

Nutrition Information

Servings: 16

Serving size: 1 Serving

Amount per serving (Calories ): 320

Nutrition Facts
Food component / Nutrient	Amount	% Daily Value*
Total Fat	13g	20%
Saturated Fat	4g	21%
Trans Fat	0g	% Value not available
Cholesterol	100mg	33%
Sodium	300mg	12%
Total Carbohydrate	47g	16%
Dietary Fiber	0g	0%
Soluble Fiber	0g	% Value not available
Sugars	33g	% Value not available
Protein	4g	% Value not available
Vitamin D	Value not available	2%
Vitamin E	Value not available	4%
Calcium	Value not available	6%
Iron	Value not available	6%
Potassium	70mg	2%
Thiamin	Value not available	10%
Riboflavin	Value not available	10%
Niacin	Value not available	4%
Vitamin B6	Value not available	0%
Vitamin B12	Value not available	2%
Pantothenic Acid	Value not available	4%
Phosphorus	Value not available	6%
Magnesium	Value not available	0%
Zinc	Value not available	0%
Manganese	Value not available	6%
Selenium	Value not available	25%
Copper	Value not available	0%
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.