The Recipe
Lemon Chiffon Cake Recipe
COOK TIME : a few secondsPREP TIME : a few seconds
From Taste Of Home
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Ingredients
DESCRIPTION
"This moist, airy cake was my dad's favorite. My mom revamped the original recipe to include lemons. I'm not much of a baker, so I don't make it very often. But it is well worth the efffort." —Trisha Kammers, Clarkston, Washington
INGREDIENTS
- 7 Eggland's Best 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
- LEMON FROSTING:
- 1/3 cup butter, softened
- 3 cups confectioners' sugar
- 1/4 cup lemon juice
- 4-1/2 teaspoons grated lemon peel
- Dash salt
DIRECTIONS
NUTRITION
| Calories | 0 | 0% | |
| Cholesterol | 0 | 0% | |
| Carbohydrates | 0 | 0% | |
| Fat | 0 | 0% | |
| Protein | 0 | 0% |
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