Thursday, March 24, 2011

Glazed Lemon Chiffon Cake

This cake looks too good to resist! :) Enjoy!
  • 2 cups sifted cake flour
  • 1- 1/2 cups granulated sugar
  • 1 TBSP baking powder
  • 1/2 tsp salt
  • 1/2 cup vegetable oil
  • 8 eggs, separated
  • 1/4 cup lemon juice
  • 1/4 water
  • 2-1/2  TBSP grated lemon zest
  • 1/2 tsp cream of tartar
  • 6 TBSP butter, melted
  • 1 TBSP grated lemon zest
  • 2 cups confectioners' sugar
  • 3 TBSP lemon juice
  • 1 tsp pure vanilla
Preheat oven to 325*.
In large bowl, sift flour, granulated sugar, baking powder and salt. Add oil, egg yolks, lemon juice, water and lemon zest; whisk until well combined. In large bowl, beat egg whites and cream of tarter with electric mixer to stiff peaks. Folk 1/3 of whipped whites into the batter to lighten. Gently fold in the remaining whites until mixture is combined: do not over mix or batter will deflate. Pour into un -greased pan; tap gently on counter to release air pockets.
Bake 50-60 minutes or until cake springs back when touched. Invert pan immediately after removing from oven; cool completely. Run knife around the sides and center of cake to loosen.
 For glaze, combine butter, zest, confectioners' sugar, juice and vanilla in medium bowl; stir until smooth. Pour over cooled cake and spread with spatula... glaze that drips off cake can be scooped back up with spatula. Glaze will set hard within 30 minutes.



A Heart of Praise said...

Yummy! Sounds really good!

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