If you love lemon and light, moist cakes, this cake is for you! Chiffon cakes, a 1920’s American creation, are a perfect blend of a light angel food-type cake with the moist richness of a shortening-type cake.
This chiffon cake is finished with a simple Glacé Lemon Icing and is a take on a classic 1920’s cake, adapted from one of my favorite cookbooks, Cooking A to Z from the California Culinary Academy. I love making these kinds of cakes, because I get to use my grandmother’s vintage cake pans. Today, I’m using her square tube pan.
Chiffon cakes must be made with cake flour. Cake flour creates the chiffon cake’s fine texture. Only egg whites are used; in this recipe, the egg whites need to be beaten just until soft peaks form.
An important tip when making chiffon cakes! Do not grease and flour the pan. If using a tube pan with a flat bottom, you can line the bottom with parchment. Greasing the pan will prevent a chiffon cake from rising appropriately. This cake should be baked in a 10” Bundt or tube pan.
Lemon Chiffon Cake with Glacé Lemon Icing
- 2 cups cake flour, sifted
- 1 ½ cups sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup vegetable oil
- ¼ cup fresh lemon juice
- ½ cup milk
- 1 teaspoon of finely grated lemon rind
- 6 egg whites
- Cream of tartar (if using stainless steel bowl to beat egg whites)
Glacé Lemon Icing
- 1 ½ cups sifted confectioner’s sugar
- 3-4 tablespoons of fresh lemon juice
- 1 teaspoon finely grated lemon rind
Preheat oven to 325 degrees.
In a large mixing bowl, combine sifted cake flour, sugar, baking powder and salt. Add oil, lemon juice, milk and grated lemon rind. Mix well.
Beat egg whites to soft peaks. If you are using a stainless steel bowl, add ½ teaspoon of cream of tartar when the whites are just foamy.
Gently fold about 1/3 of the whites into the flour mixture, then gently fold in the remaining whites.
Pour batter into a 10-inch Bundt or tube pan. Bake until a wooden skewer comes out clean and top springs back when you press it gently with your finger, about one hour.
Cook cake in pan upside down on wire rack until completely cool.
To make Glacé Lemon Icing, place sifted confectioner’s sugar in a medium bowl. Add lemon juice and lemon rind; beat until smooth. Lift the spoon from the bowl; the icing should leave a thick trail when it falls back into the bowl. If it’s too thick, add more lemon juice. If it’s too thick, add a little more sifted confectioner’s sugar.
Use the icing right away. Once the cake is cool, drizzle, a little or a lot, with Glacé Lemon Icing. I like to use a lot!
I can never get of enough lemon desserts and especially one this light and delicious!
Thanks for sharing a little of your Sunday with me!