Lemon Chiffon Cake

This cake recipe makes lemony, light, and luscious lemon-flavored chiffon cake with a creamy filling made with lemon pie filling.

• Preparation Time: 30 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 30 mins
• Calories: 460 Calories

Ingredients

• 1 tablespoon lemon zest
• 1 teaspoon salt
• 1 tablespoon baking powder
• 6 egg whites
• 6 egg yolks
• 1 cup heavy whipping cream
• 8 slices lemon
• 0.5 cup vegetable oil
• 0.75 cup water
• 0.5 cup white sugar
• 0.75 cup white sugar
• 0.5 teaspoon cream of tartar
• 1.75 cups cake flour
• 2.5 cups lemon pie filling

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

In a large bowl, combine flour, baking powder, salt, and 1/2 cup sugar. Add oil, egg yolks, water and lemon rind. Beat with an electric mixer until smooth.

Step 3

In a small bowl, beat egg whites and cream of tartar until peaks form. Gradually add 3/4 cup sugar, and beat until very stiff and shiny peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Turn batter into ungreased 10-inch tube pan.

Step 4

Bake at 350 degrees F (175 degrees C) for 60 minutes or until a toothpick inserted in the center comes out clean. Invert cake and cool completely in pan. When cool, loosen edges and shake pan to remove cake.

Step 5

To Make Filling: Beat cream to stiff peaks. Fold in lemon filling. Chill until stiff.

Step 6

To Assemble Cake: Slice cake horizontally into 3 equal layers. Fill layers with 1/3 cup of filling. Spread remaining filling on top layer. Decorate with lemon slices.