Nutritional Info

Nutrition Facts

Serving Size 1 (99g)

Calories 84
Calories from Fat 26 (30%)
Amount Per Serving %DIV
Total Fat 2.8g 4%
Saturated Fat 1.2g 6%
Monounsaturated Fat 1.2g
Polyunsaturated Fat 0.4g
Trans Fat 0.0g
Cholesterol 122.4mg 41%
Sodium 7038.8mg 306%
Potassium 58.4mg 1%
Total Carbohydrate 21.1g 7%
Dietary Fiber 0.3g 1%
Sugars 0g
Protein 2g 4%

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Recipe Description
This light and airy cake is wonderful when frosted with lemon butter frosting.
Prep time
30 min
Cook time
1 hr 15 min
Ready In
1 hr 45 min


Serves Tool

Serves To:USMetric
1 1/2 Cup(c)  sugar
3 Cup(c)  baking powder
1 Teaspoon(t)  salt
1/2 Teaspoon(t)  vegetable oil
7   egg yolks oil
3/4 Cup(c)  cold water
2 Teaspoon(t)  lemon peel, grated
2 Teaspoon(t)  vanilla
1 Cup(c)  egg whites
1/2 Teaspoon(t)  cream of tartar


Heat oven to 325 degrees F. Mix flour, sugar, baking powder and salt in bowl. Make a well and add in order: oil, egg yolks, water, lemon peel and vanilla. Beat with spoon until smooth. Beat egg whites and cream of tartar in large mixer bowl on high speed, until stiff peaks form. Pour egg yolk mixture gradually over beaten whites, gently folding with rubber spatula just until blended. Pour into ungreased tube pan, 10 by 4 inches. Bake until top springs back when touched lightly, about 1 1/4 hours. Invert pan on funnel. Let hang until cake is cold. Remove from pan.

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Lemon Chiffon Cake
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