Rating: 4.5 stars 4.5
102 Ratings
  • 5 star values: 69
  • 4 star values: 22
  • 3 star values: 8
  • 2 star values: 1
  • 1 star values: 2

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

Recipe Summary

prep:
30 mins
cook:
1 hr
additional:
1 hr 30 mins
total:
3 hrs
Servings:
14
Yield:
1 10-inch tube pan
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Ingredients

14
Original recipe yields 14 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • 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.

  • 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.

  • 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.

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

  • 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.

Nutrition Facts

460 calories; protein 6.9g; carbohydrates 66.9g; fat 19.4g; cholesterol 173.5mg; sodium 343.8mg. Full Nutrition
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