Lemon Chiffon Cake with Lemon Glaze

This Lemon Chiffon Cake is very light and soft and it’s topped with a delicious lemon glaze. From breakfast to dessert this chiffon cake will be a crowd pleaser.

Lemon Chiffon Cake:
2 cups all-purpose flour, unbleached
1½ cups granulated sugar
1 Tbsp. baking powder
½ tsp. kosher salt
½ cup vegetable oil
8 eggs, separated
¼ cup lemon juice, freshly squeezed
¼ cup water
2½ Tbsp. lemon zest, freshly grated

Lemon Glaze:
6 Tbsp. unsalted butter, melted
1 Tbsp. lemon zest, freshly grated
2 cups powdered sugar
3 Tbsp. lemon juice, freshly squeezed
1 tsp. pure vanilla extract

Preheat oven to 350°F (175°C/155°C fan, Gas Mark 3).

For the Lemon Chiffon Cake:
In large bowl, add flour, granulated sugar, baking powder and salt. Add oil, egg yolks, lemon juice, water and lemon zest; whisk until well combined.

In large bowl, beat egg whites until stiff peaks form. Fold 1/3 of whipped egg whites into the batter to lighten. Gently fold in the remaining egg whites until mixture is combined; do not over mix or batter will deflate. Pour into ungreased pan; tap gently on counter to release air pockets.

Bake for 50-60 minutes or until cake springs back when touched. Invert pan immediately after removing from oven and allow to cool completely. Run knife around the sides and center of cake to loosen.

For the Lemon Glaze:
Combine butter, zest, powdered sugar, juice and vanilla in medium bowl; stir until smooth. Pour over cooled cake and spread with spatula. Glaze will set hard within 30 minutes.

Makes 12 servings.