Lemon Chiffon Cake
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A light and fluffy lemon chiffon cake with tart lemon glaze. The citrus flavor shines through, and it can be served plain or topped with berries and whipped cream. Perfect for celebrations or any occasion calling for a showstopping dessert.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 2 cups all-purpose flour
- 1½ cups granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup vegetable oil
- 8 eggs (separated)
- ¼ cup lemon juice
- ¼ cup water
- 2½ tablespoon grated lemon zest
- 6 tablespoons butter (unsalted and melted)
- 1 tablespoon grated lemon zest
- 2 cups powdered sugar
- 3 tablespoons lemon juice
- 1 teaspoon vanilla extract
At a glance
PER SERVING · TIME 140M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 1h
- Sodium
- 146mg
- Total sugar
- 45g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 131mg
- Calcium
- 27mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 146MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.