Chiffon cakes were all the rage in the 1950s. Harry Baker, a California insurance agent, is credited with inventing the original chiffon cake, which becomes so light and airy because of the separation of the egg whites from the yolks and the use of vegetable oil rather than butter or shortening. It’s an ideal dessert recipe for spring and summer.
- Yield: 12 Servings (1 cake)
- Preparation Time: 20 Minutes
- Cooking Time: 1 Hour
- 2 cups all-purpose flour
- 1½ cups granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- ½ cup vegetable oil
- 8 large eggs, separated
- 2½ tablespoons grated lemon zest
- ¼ cup fresh lemon juice
- 6 tablespoons (¾ stick) unsalted butter, melted
- 2 tablespoons lemon zest
- 3 tablespoons fresh lemon juice
- 2 cups confectioners’ sugar
- 1 teaspoon vanilla extract
- Lemon slices, for garnish
For the Lemon Cake
- Preheat the oven to 325°F.
- In a large bowl, stir together the flour, granulated sugar, baking powder, and salt. Add the vegetable oil, egg yolks, lemon zest, lemon juice, and ¼ cup water and whisk until well combined.
- In another large bowl, beat the egg whites until they hold stiff peaks. Fold one-third of the whipped egg whites into the flour batter to lighten. Gently fold in the remaining egg whites until the mixture is combined; do not overmix or the batter will deflate. Pour into an ungreased 8-inch Bundt pan; tap gently on the counter to release air pockets.
- Bake for 50 to 60 minutes, or until the cake springs back when touched. Invert the Bundt pan immediately after removing from the oven and allow to cool completely, then remove from the pan. For the Lemon Glaze
- In a medium bowl, combine the butter, lemon zest, lemon juice, confectioners’ sugar, and vanilla, and stir until smooth. Pour over the cooled cake and spread with a spatula. The glaze will set hard within 30 minutes. Add a layer of lemon slices and drizzle additional glaze on top, if desired. Cut into slices and serve.