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

Daily Values (Amount per serving)

Total Fat 13g 20%, Saturated Fat 4g 21%, Cholesterol 100mg 33%, Sodium 300mg 12%, Potassium 70mg 2%, Total Carbohydrate 47g 16%, Dietary Fiber 0g 0%, Vitamin A 4%, Vitamin C 0%, Calcium 6%, Iron 6%, Vitamin D 2%, Vitamin E 4%, Thiamin 10%, Riboflavin 10%, Niacin 4%, Vitamin B6 0%, Folic Acid 8%, Vitamin B12 2%, Pantothenic Acid 4%, Phosphorus 6%, Magnesium 0%, Zinc 0%, Selenium 25%, Copper 0%, Manganese 6%

Other Nutrients (Amount per serving)

Calories 320, Calories from Fat 120, Trans Fat 0g, Monounsaturated Fat 3 1/2g, Polyunsaturated Fat 4 1/2g, Soluble Fiber 0g, Insoluble Fiber 0g, Sugars 33g, Protein 4g, Beta-Carotene 0%, Omega-3 1/2g, Carbohydrate Choice 3, Starch 1, Fruit 0, Other Carbohydrate 2, Skim Milk 0, Low-Fat Milk 0, Milk 0, Vegetable 0, Very Lean Meat 0, Lean Meat 0, Medium-Fat Meat 0, High-Fat Meat 0, Fat 2 1/2, Fruits 0c, Vegetables 0c, Grains 1oz-eq, Meat & Beans 0oz-eq, Dairy 0c, Fats & Oils 3tsp