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If you're in search of a dessert that embodies lightness and brightness, look no further than the Lemon Bliss Chiffon Cake. This cake is not just a treat for the taste buds; it is a celebration of flavors, combining the zesty brightness of fresh lemons with an airy texture that makes it feel indulgent yet surprisingly light. Perfect for any occasion—be it a birthday, a spring gathering, or simply a delightful weekend treat—this cake brings a refreshing twist to the traditional dessert repertoire.

Fluffy Lemon Chiffon Cake

Discover the delightful world of baking with the Lemon Bliss Chiffon Cake, a perfect blend of airy texture and zesty lemon flavor. This light and refreshing dessert is ideal for any occasion, from birthdays to casual gatherings. Learn about the unique chiffon cake technique, which combines whipped egg whites and oil for a moist yet fluffy cake. With a simple lemon glaze to finish, this recipe will elevate your dessert game and impress your guests. Happy baking!
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Ingredients
  

For the Cake:

2 cups all-purpose flour

1 ½ cups granulated sugar

1 tablespoon baking powder

½ teaspoon salt

¼ cup vegetable oil

4 large eggs, separated

¾ cup cold water

2 tablespoons freshly squeezed lemon juice

Zest of 2 lemons

½ teaspoon cream of tartar

For the Lemon Glaze:

1 cup powdered sugar

2-3 tablespoons freshly squeezed lemon juice

1 teaspoon lemon zest

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Do not grease the pan; the cake needs to cling to the sides while rising.

    Prepare Dry Ingredients: In a large mixing bowl, sift together the flour, granulated sugar, baking powder, and salt.

      Combine Wet Ingredients: In another bowl, whisk together the egg yolks, vegetable oil, cold water, lemon juice, and lemon zest until well combined.

        Mix Together: Make a well in the dry ingredients and pour in the wet mixture. Stir until just combined; do not overmix.

          Whip Egg Whites: In a separate mixing bowl, use a clean whisk attachment (or beaters) to beat the egg whites with cream of tartar on medium speed until soft peaks form. Gradually add the remaining ¼ cup of sugar and continue beating until stiff peaks form.

            Fold the Mixtures: Gently fold the whipped egg whites into the cake batter in three additions, being careful not to deflate the mixture.

              Bake the Cake: Pour the batter into an ungreased 10-inch tube pan. Bake in the preheated oven for 45-50 minutes or until a toothpick inserted in the center comes out clean.

                Cool the Cake: After removing it from the oven, invert the pan immediately and let it cool completely upside down. This prevents the cake from collapsing.

                  Make the Lemon Glaze: In a small bowl, mix the powdered sugar with 2 tablespoons of lemon juice and lemon zest. Adjust the consistency with more lemon juice if needed until it’s a drizzle-able glaze.

                    Frost the Cake: Once the cake is completely cooled, carefully run a knife around the edges of the pan to release it. Remove the cake from the pan, place it on a serving platter, and drizzle the lemon glaze over the top.

                      Serve and Enjoy: Slice your fluffy lemon chiffon cake and serve it with fresh berries or a dollop of whipped cream if desired. Enjoy the burst of lemony freshness in every bite!

                        Prep Time: 30 minutes | Total Time: 2 hours | Servings: 12