Lemon chiffon cake with lemon glaze
Lemon chiffon cake with lemon glaze might be just the dessert you are searching for. One portion of this dish contains around 5g of protein, 10g of fat, and a total of 300 calories. This recipe serves 8. For 47 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 55 minutes. 35 people have tried and liked this recipe. Head to the store and pick up granulated sugar, cake flour, powdered sugar, and a few other things to make it today. It is brought to you by Casaveneracion. All things considered, we decided this recipe deserves a spoonacular score of 16%. This score is not so outstanding. If you like this recipe, you might also like recipes such as Meyer Lemon and Olive Oil Chiffon Cake with Lemon Poppyseed Curd, Lemon Cornmeal Cake with Lemon Glaze and Crushed-Blueberry Sauce, and Lemon Bundt Cake with Chocolate Glaze and Candied Lemon.
Servings: 8
Preparation duration: 15 minutes
Cooking duration: 40 minutes
Ingredients:
1 tsp. of baking powder
1 1/4 c. of cake flour
4 large eggs, separated
3/4 c. of granulated sugar (I used vanilla sugar), divided
1 tbsp. of lemon juice
finely grated zest of 1 lemon (see guide)
1/3 c. of milk (I used skim milk)
1/4 c. of palm oil
1 c. of powdered (confectioner's) sugar
1/2 tsp. of salt
about 10 drops of yellow food color, optional
Equipment:
mixing bowl
oven
whisk
frying pan
skewers
Cooking instruction summary:
InstructionsPreheat the oven to 325F.Sift together the flour, half of the sugar, baking powder and salt.In a mixing bowl, stir together the oil, egg yolks, lemon zest, food color (if using) and milk.Add the flour mixture to the oil mixture; mix until smooth.Beat the egg whites until soft peaks form. Continue beating, adding the remaining sugar little by little, until stiff.Add about a quarter cup of the egg whites to the flour-oil mixture. Whisk lightly. Add the remaining egg whites and fold in until blended.Pour into the tube pan. Bake until a skewer inserted down the middle comes out clean, about 40 to 45 minutes.Cool the cake in the pan with the pan upside down. Loosen the cake and invert onto a plate.Make the glaze by mixing together the powdered sugar and lemon juice. The mixture should be thick but still of pouring consistency. If the glaze doesn’t drop off a spoon, add a few more drops of lemon juice until it is just pourable. You need to use the glaze immediately as it solidifies within minutes.Using a spoon, drizzle the glaze over the cake.Cut and serve the lemon chiffon cake.
Step by step:
1. Preheat the oven to 325F.Sift together the flour, half of the sugar, baking powder and salt.In a mixing bowl, stir together the oil, egg yolks, lemon zest, food color (if using) and milk.
2. Add the flour mixture to the oil mixture; mix until smooth.Beat the egg whites until soft peaks form. Continue beating, adding the remaining sugar little by little, until stiff.
3. Add about a quarter cup of the egg whites to the flour-oil mixture.
4. Whisk lightly.
5. Add the remaining egg whites and fold in until blended.
6. Pour into the tube pan.
7. Bake until a skewer inserted down the middle comes out clean, about 40 to 45 minutes.Cool the cake in the pan with the pan upside down. Loosen the cake and invert onto a plate.Make the glaze by mixing together the powdered sugar and lemon juice. The mixture should be thick but still of pouring consistency. If the glaze doesn’t drop off a spoon, add a few more drops of lemon juice until it is just pourable. You need to use the glaze immediately as it solidifies within minutes.Using a spoon, drizzle the glaze over the cake.
8. Cut and serve the lemon chiffon cake.
Nutrition Information:
covered percent of daily need
