Lemon Chiffon Cake With Lemon Icing Recipe

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Servings: 9


Cost per serving $0.37 view details


  1. NOTE: double cake ingredients for a two-layer cake.
  2. Sift flour, sugar, baking pwdr, and salt into mixing bowl; make well in dry ingredients. In this order, add in: salad oil, egg yolks, water, vanilla, and grated lemon peel. Beat till satin smooth. Combine egg whites and cream of tartar. Beat till VERY STIFF PEAKS form. Pour egg-yolk batter in thin stream over entire surface of egg whites, gently cutting and folding just till blended. Bake in ungreased 8 x 8 x 2 or possibly 9 x 9 x 2 inch pan in moderate oven (350 deg. F.) 30 to 35 min.
  3. For a 2-layer cake, use the following for filling: Mix sugar, cornstarch, and salt; add in egg yolk, water, and lemon juice; cook in double boiler till thick, stirring occasionally.
  4. Remove from heat and fold in lemon peel and butter. Cover surface of pudding with plastic wrap and chill till chilled through. Spread between layers of lemon chiffon cake and drizzle top with glaze. Keep leftovers in fridge.
  5. Glaze: Combine 1 C. powdered sugar and the juice of one large lemon in a microwave container. Microwave 1 1/2 min on high. Allow to stand 3-4 min.
  6. Pour glaze over cake while the cake is still warm from the oven. (If using just the glaze, cake need not be refrigerated.)
  7. /CAKES


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Nutrition Facts

Amount Per Serving %DV
Serving Size 91g
Recipe makes 9 servings
Calories 263  
Calories from Fat 65 25%
Total Fat 7.32g 9%
Saturated Fat 1.83g 7%
Trans Fat 0.0g  
Cholesterol 3mg 1%
Sodium 367mg 15%
Potassium 30mg 1%
Total Carbs 50.65g 14%
Dietary Fiber 0.2g 1%
Sugars 46.65g 31%
Protein 0.24g 0%
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