I love Lemon Chiffon Cake! Light and airy, with a definite tang from the lemon zest. This cake is always a favorite when I take it to get togethers, or make it for birthdays. I fill the layers with a lemon pudding type filling, and frost it with a lemon buttercream.
: Lemon Chiffon Cake
: A moist, lemony cake that gets it’s rise and texture from meringue. A great recipe for two layer cakes, sheet cakes, and cupcakes.
- 2 eggs, separated
- ½ teaspoon cream of tartar
- ½ Cup of sugar, plus 1 Cup of sugar
- 2 Cups AP flour, sifted
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1/3 Cup salad oil
- 1 Cup milk
- 1 teaspoon vanilla
- 1-1/2 teaspoons grated lemon peel
- Heat oven to 350F. Prepare two 8 inch round cake pans. Spray pans with cooking spray, line with parchment or wax paper, spray again with the cooking spray.
- Separate the eggs, placing the whites in the bowl of your stand mixer. Add cream of tartar. Start mixer on slow speed then gradually increase speed. When eggs are foamy, add ½ Cup sugar one tablespoon at a time. When all the sugar has been added, turn the mixer up to high speed and beat until stiff peaks form. Gently remove meringue into another bowl. Place stand mixer bowl back on mixer.
- Place flour, baking powder, salt, and 1 Cup of sugar into mixing bowl and mix on slow speed. Add the oil, half of the milk, the vanilla, and the lemon zest. Beat for 1 minute on high speed. Scrape down bowl and add remaining milk and egg yolks. Beat 1 minute at medium speed.
- I prefer to fold in the meringue by hand. Remove stand mixer bowl from stand. Fold in meringue one third at a time.
- Pour batter into prepared pans and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Preparation time: 10 minute(s)
Cooking time: 35 minute(s)
Number of servings (yield): 12
Microformatting by hRecipe.
I love this recipe for simple two layer cakes and cupcakes. Using my stand mixer makes it easy. But, this recipe does make me wish I had a second bowl for my stand mixer. If I had a second bowl that fit my mixer, I wouldn’t have to transfer the meringue to another bowl as I do here. It’s still way more convenient than holding a hand mixer for five minutes to make the meringue.