Lemon Chiffon Cake: The Ultimate Spring Dessert

One of my favorite cakes to make this time of year is a Lemon Chiffon Cake. It’s soft and light with an incredible lemon flavor. I fill it with zesty lemon curd and top it with Chantilly cream made with mascarpone cheese to make the perfect spring dessert.

If you love lemon as much as I do, try this recipe.

Ingredients

• 6.35 oz. Cake flour
• .35 oz baking powder
• .2 oz. salt
• 9.8 oz sugar
• 3.7 oz. vegetable oil
• 3.7 oz. egg yolk
• 4.25 oz. water
• .85 oz lemon juice
• One lemon zested
• 6.25 oz. egg whites
• 2.1 oz sugar
• .06 oz cream of tartar

Directions:

1. Sift all dry ingredients together and set aside.
2. Mix oil, egg, water, juice, and zest.
3. Add the wet to dry and mix to incorporate.
4. Whip egg whites, sugar, and cream of tartar into a meringue and fold into cake mixture 1/3 at a time.
5. Pour mixture into ungreased tube pan and bake at 325F for 30 to 40 minutes.
6. Cool upside down on a cooling rack. Once cooled, run a knife around the edge and remove the pan.