My Lemon Chiffon Cake Recipe!
So light and moist at the same time, this cake is like a breath of lemon air 🙂 You will need to use a fluted (tube) cake pan as you should invert the cake upside down to keep the airy volume.
Ingredients:
- 1 + 1/2 cup of granulated sugar
- 2 cups of all purpose flour (or gluten-free flour)
- 7 eggs
- 1/4 cup freshly squeezed lemon juice ( approximately 5 lemons)
- 1/4 cup of water
- 3 teaspoons of baking powder
- 1 + 1 teaspoon of salt
- zest of 2 lemons
- 1/2 cup of canola or vegetable oil
- 1 teaspoon of lemon extract
- 1 teaspoon of lemon extract
- 1 teaspoon of vanilla extract
Step-by-step instructions:
- Grease your pan with a small amount of butter and about 1 tablespoon of flour (shake off all excess of flour) and refrigerate
- Sift and mix together: flour, sugar, salt, baking powder
- Separate 7 eggs
- Add to the yolks: lemon juice, lemon zest, vanilla extract and lemon extract. Whisk all ingredients together while adding progressively the vegetable oil.
- Add 1 teaspoon of salt to the white eggs and beat until soft peaks
- Using a rubber spatula, fold gently the whites into the yolk mixture
- Transfer the batter to your pan
- Bake at 325 degrees F for 55 minutes
- Once you remove the cake from the oven, invert the pan upside down. Just slip the tube onto a glass bottle and let it cool down (the cake should not slip out of the pan but for extra precaution, you can secure the cake with either cling film or you can tie the pan and the bottle together with a large kitchen towel.
- Once cooled down to room temperature, remove the cake from the pan (you can gently run a knife around the edges) and transfer the cake onto a clean plate before pouring over the frosting!
Step-by-step instructions for the frosting:
- In a small food processor, mix:
- 1/2 cup of butter at room temperature
- 3 cups of powdered sugar
- 1 lemon zest
- 1/4 cup of freshly squeezed lemon juice
Bon Appétit!
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