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Lemon Chiffon Cake

This cake recipe makes lemony, light, and luscious lemon-flavored chiffon cake with a creamy filling made with lemon pie filling.


Ingredients


1 ¾ cups cake flour


1 tablespoon baking powder


1 teaspoon salt


½ cup white sugar  


½ cup vegetable oil


6 egg yolks


¾ cup water


1 tablespoon lemon zest


6 egg whites


½ teaspoon cream of tartar


¾ cup white sugar  


1 cup heavy whipping cream


2 ½ cups lemon pie filling


Directions


Preheat oven to 350 degrees F (175 degrees C).



In a large bowl, combine flour, baking powder, salt, and 1/2 cup sugar. Add oil, egg yolks, water and lemon rind. Beat with an electric mixer until smooth.



In a small bowl, beat egg whites and cream of tartar until peaks form. Gradually add 3/4 cup sugar, and beat until very stiff and shiny peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Turn batter into ungreased 10-inch tube pan.



Bake at 350 degrees F (175 degrees C) for 60 minutes or until a toothpick inserted in the center comes out clean. Invert cake and cool completely in pan. When cool, loosen edges and shake pan to remove cake.



To Make Filling: Beat cream to stiff peaks. Fold in lemon filling. Chill until stiff.



To Assemble Cake: Slice cake horizontally into 3 equal layers. Fill layers with 1/3 cup of filling. Spread remaining filling on top layer. Decorate with lemon slices.


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