Lemon Chiffon Layer Cake

Name: Lemon Chiffon Layer Cake
Yield: Makes one 9-inch cake layer
Ingredients: 1 cup (7 ounces; 198 grams), sugar; 1 1/4 cups (5 ounces; 142 grams), cake flour; 1 1/2 teaspoons, baking powder; 1/4 teaspoon, salt; 5 , large eggs (2 whole, 3 separated), room temperature; 6 tablespoons, unsalted butter, melted and cooled; 2 teaspoons, vanilla extract; 1 teaspoon, grated lemon zest plus 2 tablespoons juice

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Appears in Cook's Country October/November 2017

Desserts or Baked Goods

Cakes

Our Lemon Chiffon Layer Cake has enough structure to stand alone or serve as the base for our Blum's Coffee Crunch Cake.

SERVESMakes one 9-inch cake layer

TIME1¼ hours, plus 2 hours cooling

WHY THIS RECIPE WORKS

Lemon zest and juice add a refreshing citrus twist to classic chiffon cake. To make the cake light and airy, we gently folded whipped egg whites into the batter. We used plenty of egg yolks and butter to ensure that the final cake was rich ...

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