Lemon Chiffon Cake Recipe

Lemon Chiffon Cake Recipe

Lemon Chiffon Cake Recipe

Lemon Chiffon Cake Recipe

Lemon Chiffon Cake Recipe

At last I post a recipe. On summer break, too!!! (I am 25% of the way done with high school!) I would have posted something over spring break, but I had just about had enough writing for my taste. And that is saying something, since I love to write. The Thursday before spring break started, I was already pretty revved up. I was doing everything that I usually do when I get home from school and then I saw my brother outside, flying a make-shift kite. I decided to do homework later. If you know me, you’ll have a laugh when you picture the scene that I am about to describe. I went outside in my pajama pants  and baggy grey t-shirt to play basketball and fly a kite made out of computer paper. Not to mention that I am horrible at basketball and probably couldn’t make a basket if my life depended on it. Alright, that’s a lie, but don’t ever get it in your head that I actually get the ball in the basket when I say that I played basketball. It’s more like steal the ball and keep it. Don’t let anyone else steal it. Dribble. Miss the hoop. Get the ball before the other person does. That’s how I play basketball. But I needed it at any rate. It was a beautiful day, and I could not let one more go to waste as I sit cooped up inside, doing homework. I love high school, but I despise homework. Story of every teen’s life.

So, my review of freshman year. Loved it. I really did. As I mentioned, I did not like the homework, but the things is… when I look back at the past year, I think about my friends and my teachers a whole lot more than the homework (although, when I came across some to-do lists from throughout the year, I cringe, thinking “Yeah, I remember that…”). I had some good laughs and embarrassing moments, like getting a pencil stuck in my hair in math class. I couldn’t get it out so I had to ask someone to get it out for me. At that point, math class had stopped, watching me struggle to get this pencil out of my hair.  I’m a graceful person like that. :) Other times, people have found that I am fun to tease. One of my teachers especially found it hilarious when he asked me if I was ready for a quiz that he had never mentioned. He would say that he was joking after I freaked out and panicked. But enough about school, I want to talk about SUMMER!!!!!!!!!!!!!!!! I am trying to get back into the groove of blogging and baking, but there are so many things that I want to do, now that I have the time. I just can’t get over it.

Here is my review of this recipe: Summer on a plate. I imagine that you probably have had angel food cake. If so, you know what the texture of this cake is like. Very light and fluffy. In addition to its light texture, it is the perfect balance between sweet and tangy. The frosting adds a nice buttery touch as well. The fresh lemon has a nice strong flavor and is, as lemon tends to be, very… well, let us just say that I think lemon starts fireworks in the mouth when it is fresh. If it’s from a bottle, then it tends to have a weird aftertaste, so I don’t recommend bottled lemon juice for this recipe. Lemon is the main event, don’t spoil it! Putting bottled lemon juice in this cake is equivalent to putting brown wax into your cookies rather than chocolate chips. Technically, it works. But it certainly does not taste the same.

Lemon Chiffon Cake Recipe (adapted from Taste of Home):

For the Cake:

7 eggs, separated

2 cups all-purpose 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 peel

2 teaspoons vanilla extract

1/2 teaspoon cream of tartar

For the Frosting:

1/3 cup butter, softened

3 cups confectioners’ sugar

1/4 cup lemon juice

4-1/2 teaspoons grated lemon peel

Dash salt


1. Preheat the oven to 325° and set out an ungreased 10 inch tube pan.

2. In a large bowl, combine flour, sugar, baking powder and salt. In another bowl, whisk the egg yolks, water, oil, lemon peel and vanilla; add to dry ingredients and beat until well blended. Add cream of tartar to egg whites; beat on medium speed until stiff peaks form. Gently fold the egg whites into the batter.

3. Carefully spoon the batter into the tube pan and cut through batter with a knife to remove air pockets. Make sure that the batter is evenly distributed and smooth on the surface, otherwise you will have a deformed cake on your hands, and it will be more difficult to frost nicely.

4. Bake 50-55 minutes or until cake springs back when lightly touched. Run a knife around the edges and center of the tube pan before immediately inverting the pan to cool completely on a serving plate/platter/whatever.

4. In a small bowl, combine frosting ingredients; beat until smooth. Spread over top of cake, allowing frosting to drip down the sides.

5. ¿Que pasa, calabaza? Nada, nada, limonada!


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