Lemon Chiffon cake. Sift flour, sugar, baking powder and salt together twice; place in another large bowl. In a small bowl, whisk egg yolks, water, oil, lemon zest and vanilla until smooth. Lemon Chiffon Cake Is The Ultimate Spring Dessert!

I feel like chiffon cake pairs perfectly with light citrus flavors, so you can even make this a lime, orange, or. Add oil, egg yolks, water and lemon rind. Beat with an electric mixer until smooth. You can have Lemon Chiffon cake using 11 ingredients and 10 steps. Here is how you cook it.

Ingredients of Lemon Chiffon cake

Prepare 3/4 cup of Cake flour -.
You need 1/4 tsp of Baking soda -.
It's 1/4 teaspoon of Salt -.
You need 3 of Eggs -.
It's 3/4 cup of sugar Granulated - & 1 tbsps.
Prepare 1/4 cup of Refined oil -.
It's 1/3 cup of Water -.
It's 2 tbsps of Lime juice -.
You need 2 tbsps of Lemon zest grated -.
You need 1 - 2 tsps of Vanilla essence -.
You need 1/2 of lemon Juice of.

Our Lemon Chiffon Cake is the perfect summertime dessert. Chiffon cakes are always made with oil, not butter, and will not get hard when refrigerated. If you're looking for the perfect dessert to bring to your ladies luncheon, our beloved Lemon-Orange Chiffon Cake is the way to go. It's just as tasty as it is beautiful, and the vibrant dessert is sure to impress even the most elevated of cake connoisseurs.

Lemon Chiffon cake instructions

If you don't have cake flour,remove 2 tbsps of flour from 1 cup of all purpose flour and substitute with 2 tbsps corn flour and sieve thrice to mix well.Now  measure the required 3/4 cup from this..
Mix together the cake flour,baking soda and salt.sieve twice & set this aside..
Separate the white and yolks of eggs. Add 3/4 cup of sugar to the yolks and beat well. Add the oil,lemon juice,lemon zest,vanilla and water in that order and whisk till combined..
Now add the set aside flour to this in 2 or 3 batches.Fold in..
Now with a beater,beat the egg whites with lemon juice from 1/2 a lemon and a pinch of salt till soft peaks form.add the remaining 1 tbsps of sugar until stiff peaks form..
Gradually fold the egg whites in 3-4 batches to the batter with a spatula without knocking out the foam..
Pour this into an ungreased tube pan or a springfoam pan.If u don't have these pans then bake in a regular pan lined with parchment paper only at the bottom..
We are not greasing the pans cause chiffon cakes need some thing to cling on as they rise while baking.Bake in a preheated oven at 170 C for 30-40 minutes or until a skewer inserted in the middle comes out clean..
Once baked remove the pan and invert it over the wire rack without removing the cake from the pan. We are doing this to avoid the cake not to deflate if we cool it with right side up. Once  cooled,turn up the right side and run a knife through the sides to release it..
It's best the next day as the lemon flavors are well infused with the cake .

Complete with both orange zest and. This moist, lemony chiffon cake is simple, delicate and delicious. The texture falls somewhere between a dense butter cake and a light and airy sponge cake. Be careful not to overwhip the egg whites, or the cake will be dry. If desired, serve slices of the cake with blueberries and vanilla ice cream.