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Lemon Chiffon Cake
Lemon Chiffon Cake
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Prep Time:
30 minutes
Cook Time:
60 minutes
Total Time:
180 minutes
Tangy lemon chiffon cake with creamy lemon filling.
Ingredients:
  • 1.75 cups cake flour
  • 1 tablespoon baking powder
  • 0.5 cup vegetable oil
  • 6 egg yolks
  • 0.75 cup water
  • 1 tablespoon lemon zest
  • 6 egg whites
  • 0.5 teaspoon cream of tartar
  • 0.75 cup white sugar
  • 1 cup heavy whipping cream
  • 2.5 cups lemon pie filling
  • 8 slices lemon
Instructions:
  • Preheat your oven to 350°F (175°C) for the perfect cooking temperature.
  • Combine flour, baking powder, salt, and 1/2 cup sugar in a large bowl. Mix in oil, egg yolks, water, and lemon zest until smooth using an electric mixer.
  • Whisk egg whites and cream of tartar in a small bowl until stiff peaks form. Gradually add 3/4 cup sugar and continue beating until glossy and very stiff peaks form. Gently fold 1/3 of the whites into the batter, then swiftly fold in the remaining whites until well incorporated. Pour batter into an ungreased 10-inch tube pan.
  • Bake at 350 degrees F (175 degrees C) for 1 hour or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan, then invert and gently shake to release.
  • Whip cream until stiff peaks form, then gently fold in lemon filling. Refrigerate until set.
  • *Prepare the cake:* Slice the cake into 3 equal layers horizontally. Fill each layer generously with 1/3 cup of the delicious filling. Spread the remaining filling on the top layer. Adorn the cake with decorative lemon slices for a beautiful presentation.

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