Zesty Lemon Chiffon Cake

Ingredients:

• 2 1/4 cups cake flour
• 1 1/2 cups granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup vegetable oil
• 7 large eggs, separated
• 3/4 cup cold water
• 1/4 cup lemon juice
• 1 tablespoon grated lemon zest
• 1/2 teaspoon cream of tartar

Lemon Glaze:

• 1 1/2 cups powdered sugar
• 3 tablespoons lemon juice
• 1 teaspoon lemon zest for garnish

Directions:

1. Preheat the oven to 325°F (165°C).
2. Do not grease the 10-inch tube pan.
3. Sift together cake flour, 1 cup of sugar, baking powder, and salt.
4. Make a well in the center and add oil, egg yolks, water, lemon juice, and zest.
5. Beat until smooth.
6. In a separate bowl, beat egg whites with cream of tartar until soft peaks form.
7. Gradually add the remaining 1/2 cup sugar, beating until stiff but not dry.
8. Gently fold the egg whites into the yolk mixture until just blended.
9. Pour batter into the tube pan.
10. Bake for 55 minutes, then increase oven temperature to 350°F (175°C) and bake for 10 to 15 more minutes, until a toothpick comes out clean.
11. Invert the pan on a bottle and cool completely.
12. Once cool, run a knife around the edge and invert onto a plate.
13. For the glaze, mix powdered sugar and lemon juice until smooth.
14. Pour over the cake and sprinkle with zest.

Prep Time: 20 minutes | Cooking Time: 70 minutes | Total Time: 1 hour 30 minutes
Kcal: 280 kcal | Servings: 12 servings