Easy Lemon Chiffon Cake Recipe
Ingredients
This recipe requires a few simple ingredients. You will need 7 large eggs, 1 cup of granulated sugar, 1/2 cup of vegetable oil, 1/2 teaspoon of salt, 1/2 teaspoon of cream of tartar, 1 teaspoon of vanilla extract, the zest of 1 lemon, and 1 1/2 cups of all-purpose flour. You'll also need 1/2 cup of fresh lemon juice and 1/3 cup of confectioners sugar for the frosting.
Instructions
Start by preheating your oven to 325°F. Grease and flour an 8 or 9-inch tube pan for baking. In a large bowl, combine the eggs, oil, sugar, salt, cream of tartar, and vanilla extract. Beat the mixture until it is light and fluffy. Add the lemon zest and flour, and beat until the batter is well-combined. Pour the batter into the prepared pan, and bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Once the cake is finished baking, remove it from the oven and let it cool for 10 minutes before inverting onto a plate. To make the frosting, mix together the lemon juice and confectioners sugar until it is smooth. Drizzle the frosting over the cake, and let it cool completely before serving.
Nutrition
This easy lemon chiffon cake is not only delicious, but it is also surprisingly nutritious. One serving of the cake contains 218 calories, 11 grams of fat, 24 grams of carbohydrates, and 5 grams of protein. It is also a good source of Vitamin A, Vitamin C, and dietary fiber. For those who are watching their sugar intake, this cake contains only 16 grams of added sugar.
Tips and Tricks
When making this cake, it's important to use fresh lemon juice and zest. This will ensure that the cake has the best flavor and texture. If you don't have fresh lemons on hand, you can substitute bottled lemon juice. It won't be as flavorful, but it will still work.
You can also use a different type of fruit juice to flavor the cake. Try orange, lime, or grapefruit juice for a different flavor. If you're feeling adventurous, try adding some spices like cinnamon or nutmeg to the cake batter. Just be sure to adjust the amount of sugar to compensate for the additional flavor.
If you want to make a light and fluffy chiffon cake, make sure to beat the eggs and sugar until they are light and fluffy. This will give the cake the proper texture and make it rise nicely in the oven. Be sure not to over-bake the cake, as this can make it dry and dense.
Finally, make sure to let the cake cool completely before slicing and serving. This will ensure that the cake holds its shape and doesn't fall apart. Enjoy your easy lemon chiffon cake!
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