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Glazed Lemon Chiffon Cake Recipe


Makes: About 12 servings.
Skill Level: None

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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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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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