Lemon Chiffon Delight Cake
A light and airy lemon chiffon cake that balances sweetness with a refreshing citrus zing. Perfect for any occasion, this cake is layered with a smooth lemon cream frosting and garnished with fresh lemon zest for an extra burst of flavor.
Ingredients
- 2 cups All-purpose flour
- 1 1/2 cups Granulated sugar
- 1 tablespoon Baking powder
- 1/2 teaspoon salt
- 5 large Eggs
- 1/2 cup water
- 1/2 cup vegetable oil
- 1/4 cup Lemon juice
- 2 tablespoons lemon zest
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
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Step 1:
Preheat your oven to 325°F (160°C). In a large bowl, sift together the flour, sugar, baking powder, and salt.
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Step 2:
In another bowl, whisk together the eggs, water, vegetable oil, lemon juice, and lemon zest until well combined.
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Step 3:
Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
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Step 4:
Pour the batter into a greased 9-inch round cake pan and bake for 30 minutes or until a toothpick comes out clean.
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Step 5:
While the cake is baking, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
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Step 6:
Once the cake is cool, slice it in half horizontally and spread a layer of frosting in between. Frost the top and sides of the cake.
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Step 7:
Garnish the cake with additional lemon zest and serve chilled.