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Lemon Chiffon Cake


Preparation time: 75 mins
Cooking time: 0 mins
Serves: 15 servings

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  • 2-1/2 cups Bob's Red Mill Unbleached White Pastry Flour
  • 1 cup Splenda Granular Sweetener
  • 1 Tbsp. Clabber Girl Double Acting Baking Powder
  • 1 tsp. Table Salt
  • 1/2 cup Canola Oil
  • 2 – Large Raw Egg Yolks
  • 3/4 cup Water
  • 4 tsp. Lemon Peel
  • 3 Tbsp. Lemon Juice-Canned
  • 1 cup Egg Beaters Vol-whip Egg Whites
  • 1 tsp. Cream of Tartar
  • 1/2 cup Powdered Sugar-Unsifted


Preparation time 75mins
Cooking time 75mins


Step 1

1. Sift together the flour, SPLENDA® Granular, baking powder and salt into a large bowl. Make a well in the flour mixture. In order, add oil, egg yolks, water, lemon rind and juice to the well. Beat with a mixer on medium speed for about 1 minute or until smooth.

2. In a separate clean bowl and using clean beaters, beat egg whites and cream of tartar for 10 to 12 minutes, or until stiff peaks form. Gently fold one-third of the whites into the batter until almost incorporated. Gently fold in remaining whites. Pour into an ungreased 10-inch (25 cm) tube pan or nonstick Bundt pan. Bake in 325F oven for 40 to 50 minutes, or until cake springs back when touched. Invert pan and cool for 45 minutes. Gently loosen the cake from the pan. Cool completely.

3. Lemon Glaze: Blend the sugar with the juice until smooth. Drizzle over the cake.

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