Lemon Chiffon Cake


  • 7 large eggs
  • 2 cups of flour
  • 1-1/2 cups sugar
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 3/4 cup water
  • 1/2 cup canola oil
  • 4 teaspoons grated lemon zest
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon cream tartar


  • 1/2 cup butter, softened
  • 3 cups confectioners sugar
  • 4 teaspoons lemon grated zest
  • 1/4 cup lemon juice
  • Dash salt


  1. Preheat oven 180°
  2. Sift flour, sugar, baking powder and salt together twice; place in another large bowl. In a small bowl, whisk egg yolks, water, oil, lemon zest and vanilla until smooth. Add to flour mixture; beat until well blended.
  3. Add cream of tartar to egg whites; with clean beaters, beat on medium speed just until stiff but not dry. Fold a fourth of the whites into batter, then fold in remaining whites.
  4. Gently spoon batter into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest oven rack 50-55 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely in pan, about 1 hour.
  5. Run a knife around sides and center tube of pan. Remove cake to a serving plate.
  6. In a small bowl, combine frosting ingredients; beat until smooth. Spread over cake.

Courtesy of Taste of Home

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