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Glazed Lemon Chiffon Cake Recipe


Makes: About 12 servings.
Skill Level:

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Step 1

Preheat oven to 325°F.

Step 2

In large bowl, sift flour, granulated sugar, baking powder and salt. Add oil, egg yolks, lemon juice, water and lemon zest; whisk until well combined. In large bowl, beat egg whites and cream of tarter with electric mixer to stiff peaks. Fold 1/3 of whipped whites into the batter to lighten. Gently fold in the remaining whites until mixture is combined; do not overmix or batter will deflate. Pour into ungreased pan; tap gently on counter to release air pockets.

Step 3

Bake 50-60 minutes or until cake springs back when touched. Invert pan immediately after removing from oven; cool completely. Run knife around the sides and center of cake to loosen.

Step 4

For glaze, combine butter, zest, confectioners' sugar, juice and vanilla in medium bowl; stir until smooth. Pour over cooled cake and spread with spatula. Glaze that drips off cake can be scooped back up with spatula. Glaze will set hard within 30 minutes.

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Ingredients

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1 teaspoon pure vanilla extract

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sifted cake flour

2 cups sifted cake flour

granulated sugar

1-1/2 cups granulated sugar

baking powder

1 tablespoon baking powder

salt

1/2 teaspoon salt

vegetable oil

1/2 cup vegetable oil

eggs

8 eggs (, separated)

lemon juice

3 tablespoons lemon juice

water

1/4 cup water

grated lemon zest

1 tablespoon grated lemon zest

cream of tartar

1/2 teaspoon cream of tartar

<b>Glaze</b>

<b>Glaze</b>

butter

6 tablespoons butter (, melted)

confectioners&#39; sugar

2 cups confectioners' sugar

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$11.99

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Glazed Lemon Chiffon Cake is rated 4.7 out of 5 by 24.
Rated 5 out of 5 by from Easy to make . Wonderful lemony taste . I have made this cake 6x and my family keeps asking for more . Every special occasion we have , this cake is a must have and is always a special request . Fresh lemon zest and lemon juice is key. It is now been included in the family recipe book.
Date published: 2015-11-27
Rated 4 out of 5 by from this was my first time last night making this cake due to the fact I am a Baker, I was very impress how lite it was, I invert right from the oven after cake was done, cool completely ran the knife around outside edge did stick some in areas but not bad the lemon glaze with the zest made a big different in the taste of the cake will make it again, and add it to my list. S. Ann
Date published: 2014-03-05
Rated 5 out of 5 by from This cake is always such a hit. Everyone loves how "light" it is. Love how folks confuse light and airy cake with healthy! Regardless, I have made this several times and the cake is one of my personal favorites. Am struggling to perfect the glaze. The amount of melting of the butter makes a difference in how it turns out. Always tastes good but never looks like it does in the picture.
Date published: 2014-02-17
Rated 5 out of 5 by from Just delicious!!!!!!!! Its a no left overs cake. The only problem I have is, it rises over the tube cup!!!!!!!!!!!!
Date published: 2012-07-26
Rated 5 out of 5 by from This was a wonderful cake! it wasn't the easiest but not supper hard maybe more time consuming. My Step son make this cake for a class party, it was the first time he has ever made a cake. He did it by himself with only verbal guidance from me. It turned out to be a hit with his class and there were no left overs.
Date published: 2012-01-22
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