Glazed Lemon Chiffon Cake Recipe
Additional Information
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.
Products
2 cups sifted cake flour
1-1/2 cups granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup vegetable oil
8 eggs (, separated)
lemon juice (1/4 cup for cake, 3 tablespoons for glaze)
1/4 cup water
grated lemon zest (2-1/2 tablespoons for cake, 1 tablespoon for glaze)
1/2 teaspoon cream of tartar
6 tablespoons butter (, melted)
