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Lemon Chiffon Cake with Lemon Cream Cheese Icing Recipe

Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 5 large eggs, separated
- 3/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1/2 teaspoon cream of tartar

For Lemon Cream Cheese Icing:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest

Special equipment needed:
- 10-inch tube pan
- Electric mixer
- Mixing bowls
- Zester
- Sifter

Step-by-step instructions:

For the Lemon Chiffon Cake:
1. Preheat the oven to 325°F. Grease the tube pan with cooking spray and set aside.
2. In a large mixing bowl, sift together the flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk together the oil, egg yolks, lemon juice, and zest.
4. Add the wet ingredients to the dry ingredients and mix until well combined.
5. In another mixing bowl, beat the egg whites and cream of tartar until stiff peaks form.
6. Gently fold the egg whites into the batter until no white streaks remain.
7. Pour the batter into the prepared tube pan and bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean.
8. Remove the cake from the oven and let it cool completely before removing it from the pan.

For the Lemon Cream Cheese Icing:
1. In a mixing bowl, beat the cream cheese and butter until smooth.
2. Gradually add the powdered sugar, lemon juice, and zest, and mix until well combined.
3. Spread the icing over the cooled cake.


Time:
Preparation time: 20 minutes
Cooking time: 55-60 minutes
5. Temperature:
325°F
Serving size:
12 servings

Nutritional information:
Calories: 464
Fat: 21g
Saturated Fat: 9g
Cholesterol: 110mg
Sodium: 227mg
Carbohydrates: 67g
Fiber: 1g
Sugar: 52g
Protein: 5g

Substitutions for ingredients:
- You can use any type of vegetable oil instead of the specified one.
- You can use bottled lemon juice instead of fresh lemon juice, but the flavor won't be as fresh.
- You can use a different type of citrus zest, such as lime or orange.

Variations:
- You can add 1/2 cup of poppy seeds to the batter for a Lemon Poppy Seed Chiffon Cake.
- You can add 1/2 cup of blueberries to the batter for a Lemon Blueberry Chiffon Cake.
- You can add 1/2 cup of chopped nuts, such as almonds or pecans, to the batter for a Lemon Nut Chiffon Cake.

Tips and tricks:
- Make sure to separate the egg yolks and whites carefully, as any yolk in the whites will prevent them from whipping up properly.
- Make sure to fold the egg whites into the batter gently to avoid deflating them.
- Let the cake cool completely before icing it to prevent the icing from melting.

Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.

Reheating instructions:
To reheat the cake, place it in the microwave for 10-15 seconds or in a preheated oven at 350°F for 5-10 minutes.

Presentation ideas:
- Dust the top of the cake with powdered sugar before serving.
- Top the cake with fresh berries or whipped cream.

Garnishes:
- Lemon slices
- Fresh berries
- Mint leaves

Pairings:
- Hot tea or coffee
- Sparkling wine or champagne

Suggested side dishes:
- Fresh fruit salad
- Green salad with vinaigrette dressing

Troubleshooting advice:
- If the cake sinks in the middle, it may not have baked long enough or the oven temperature may have been too low.
- If the cake is dry, it may have been overbaked or too much flour may have been added.

Food safety advice:
- Make sure to wash your hands and all utensils thoroughly before preparing the cake.
- Store the cake in an airtight container to prevent contamination.

Food history:
Chiffon cake was invented in the 1920s by a California baker named Harry Baker. It became popular in the 1940s and 1950s, and is known for its light and airy texture.

Flavor profiles:
The Lemon Chiffon Cake with Lemon Cream Cheese Icing is sweet and tangy, with a light and fluffy texture.

Serving suggestions:
Serve the Lemon Chiffon Cake with Lemon Cream Cheese Icing as a dessert or a sweet treat with tea or coffee.

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Taste: Sweet, Tangy, Creamy, Lemony, Fluffy