Today, I want to share with you a delicious and mouth-watering recipe for Lemon Chiffon Cake. This recipe comes from the well-known brand, Betty Crocker. If you’re a fan of light and fluffy cakes with a burst of tangy lemon flavor, then this recipe is perfect for you.
Lemon Chiffon Cake
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Ingredients:
- 2 ¼ cups cake flour
- 1 ½ cups granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- ½ cup vegetable oil
- 7 large egg yolks
- 3/4 cup cold water
- 2 teaspoons grated lemon zest
- 1/2 teaspoon lemon extract
- 7 large egg whites
- 1/2 teaspoon cream of tartar
- 1 cup granulated sugar
Instructions:
- Preheat your oven to 325°F (160°C). Grease and flour an angel food cake pan.
- In a large mixing bowl, combine the cake flour, 1 ½ cups of granulated sugar, baking powder, and salt. Make a well in the center.
- Add the vegetable oil, egg yolks, cold water, lemon zest, and lemon extract to the well. Beat the mixture until smooth and well-blended.
- In another mixing bowl, beat the egg whites and cream of tartar until foamy. Gradually add the remaining 1 cup of granulated sugar and continue beating until stiff peaks form.
- Gently fold the beaten egg whites into the batter until well-combined. Pour the batter into the prepared cake pan.
- Bake for 55-60 minutes or until the top is golden brown and springs back when lightly touched.
- Remove the cake from the oven and invert it onto a cooling rack. Let it cool completely before removing it from the pan.
How to Prepare:
Slice the Lemon Chiffon Cake and serve it as is or with a dollop of whipped cream and a sprinkle of lemon zest on top. This cake is perfect for any occasion – from birthdays to dinner parties. Its light and airy texture paired with the refreshing lemon flavor make it a crowd-pleasing dessert.
Preparation Time: 30 minutes
Servings: 10-12
Nutrition Facts:
Calories: 240 | Total Fat: 10g | Saturated Fat: 1.5g | Cholesterol: 135mg | Sodium: 240mg | Carbohydrates: 34g | Fiber: 0g | Sugars: 22g | Protein: 4g
Tips:
1. Make sure to use cake flour for this recipe as it gives the cake its light and delicate crumb.
2. Be careful not to overmix the batter. Gently fold the egg whites into the batter to preserve its airy texture.
3. To easily remove the cake from the pan, run a knife around the edges before inverting it.
FAQs:
Q: Can I use lemon juice instead of lemon extract?
A: Lemon extract provides a more intense lemon flavor than lemon juice. However, if you don’t have lemon extract on hand, you can substitute it with an equal amount of lemon juice.
Q: Can I freeze the Lemon Chiffon Cake?
A: Yes, you can freeze the cake. Wrap it tightly in plastic wrap or place it in an airtight container before freezing. Thaw the cake in the refrigerator before serving.
Q: Can I use a different type of pan?
A: It’s best to use an angel food cake pan for this recipe as it allows the cake to rise evenly. Using a different pan may result in a dense and unevenly baked cake.
So there you have it – a delightful Lemon Chiffon Cake recipe from Betty Crocker. Enjoy this classic dessert that is sure to impress your family and friends. Happy baking!
