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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Lemon Chiffon Cake Recipe

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This recipe for Lemon Chiffon Cake is from Lorene's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pkg. Duncan Hines Deluxe Angel Food Cake Mix
1 cup water
3 eggs - separated
¾ cup oil
¼ cup flour
½ tsp. lemon extract
2-3 T. grated lemon peel

Glaze: 1 cup confectioners sugar
2 T. lemon juice
Directions:
Directions:
Move bottom rack of oven to lowest position.

Mix cake mix with 1 cup of water.

In separate bowl combine flour mixture packet B, oil, flour, egg yolks, flavor extract and lemon peel.

Pour yellow batter over beaten egg whites and fold the two mixtures together with a spatula or spoon until blended.

Pour batter into an ungreased 10 inch tube pan.

Bake at 350º for 40-45 minutes until top springs back when touched lightly.

Cool as package directed on rack.

Blend confectioners sugar and lemon juice and drizzle over cake.

 

 

 

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