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Lemon Chiffon Cake

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A light and airy Lemon Chiffon Cake bursting with citrus freshness, perfect for any occasion.

Ingredients

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  • 2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1/2 cup vegetable oil
  • 3/4 cup water
  • 3 large eggs, separated
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp cream of tartar
  • Zest of 1 lemon
  • 1/4 cup lemon juice
  • Powdered sugar for dusting (optional)

Instructions

  1. Preheat the oven to 325°F (160°C). Grease and flour two 9-inch round cake pans.
  2. Mix together the all-purpose flour, granulated sugar, baking powder, and salt.
  3. Whisk together the vegetable oil, water, egg yolks, lemon zest, and lemon juice.
  4. Pour the wet mixture into the dry ingredients and mix until just combined.
  5. Beat the egg whites with cream of tartar until stiff peaks form.
  6. Fold the beaten egg whites into the batter gently.
  7. Pour the batter evenly into the prepared cake pans.
  8. Bake for 30-35 minutes, or until a toothpick comes out clean.
  9. Cool the cakes in the pans for 10 minutes, then turn them out to cool completely.

Notes

Store leftovers in an airtight container for up to 3 days or freeze individual slices for up to 2 months.

Nutrition

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