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Moist Lemon Chiffon Cake Recipe

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This recipe for Moist Lemon Chiffon Cake is from Our Family Recipe Collection, 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:  
½ cup evaporated milk
½ cup sour cream
¼ lemon juice
2 Tbsp canola oil
2 tsp pure vanilla extract
1 tsp lemon zest
1 tsp lemon extract
2 cups cake flour
1 cup sugar
1 Tbsp baking powder
½ tsp salt
1 cup large egg whites (about 7)
½ tsp cream of tartar

LEMON SYRUP:
1½ Tbsp lemon juice
4 Tbsp sugar

LEMON GLAZE:
1¾ cups powdered sugar
3 Tbsp lemon juice
2 Tbsp heavy cream or milk
Directions:
Directions:
1. In a lg bowl, combine the first 7 items. Stir together dry ingredients, then gradually beat into lemon mixture until smooth. In separate bowl, eat egg whites until foamy. Add cream of tartar, beat until stiff peaks form. Gently fold into the lemon mixture.

2. Pour into a greased 10-inch tube pan or Bundt pan. Bake at 325 for 45–55 minutes or until cake springs back when lightly touched. Immediately invert pan, cool completely. Remove cake to a serving platter.

3. Combine lemon juice & sugar, and heat for 1-2 min. until thickens. Poke holes across top of warm cake, and brush with lemon syrup.

4. Combine ingredients for glaze and drizzle over cake.
Number Of Servings:
Number Of Servings:
16
Preparation Time:
Preparation Time:
15 min + 45 min bake time + cooling

 

 

 

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