Lemon Chiffon Cake

Lemon Chiffon Cake

by Alice Durand 1 year ago
4.7 (10)
1 hour
459.5 kcal
66.9 g carbs
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Description

This cake recipe makes lemony, light, and luscious lemon-flavored chiffon cake with a creamy filling made with lemon pie filling.

Ingredients
  • 1 ¾ cups cake flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • ½ cup white sugar
  • ½ cup vegetable oil
  • 6 egg yolks
  • ¾ cup water
  • 1 tablespoon lemon zest
  • 6 egg whites
  • ½ teaspoon cream of tartar
  • ¾ cup white sugar
  • 1 cup heavy whipping cream
  • 2 ½ cups lemon pie filling
  • 8 slices lemon
Directions
  1. 1. Preheat oven to 350 degrees F (175 degrees C).
  2. 2. In a large bowl, combine flour, baking powder, salt, and 1/2 cup sugar. Add oil, egg yolks, water and lemon rind. Beat with an electric mixer until smooth.
  3. 3. In a small bowl, beat egg whites and cream of tartar until peaks form. Gradually add 3/4 cup sugar, and beat until very stiff and shiny peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Turn batter into ungreased 10-inch tube pan.
  4. 4. Bake at 350 degrees F (175 degrees C) for 60 minutes or until a toothpick inserted in the center comes out clean. Invert cake and cool completely in pan. When cool, loosen edges and shake pan to remove cake.
  5. 5. To Make Filling: Beat cream to stiff peaks. Fold in lemon filling. Chill until stiff.
  6. 6. To Assemble Cake: Slice cake horizontally into 3 equal layers. Fill layers with 1/3 cup of filling. Spread remaining filling on top layer. Decorate with lemon slices.
Nutrition Facts
serving: 1 10-inch tube pan
calories: 459.5 kcal
carbohydrates: 66.9 g
protein: 6.9 g
saturated fat: 6.4 g
cholesterol: 173.5 mg
sodium: 343.8 mg
fiber: 0.9 g
sugar: 48.2 g