Description
This cake recipe makes lemony, light, and luscious lemon-flavored chiffon cake with a creamy filling made with lemon pie filling.
Ingredients
- 1 ¾ cups cake flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- ½ cup white sugar
- ½ cup vegetable oil
- 6 egg yolks
- ¾ cup water
- 1 tablespoon lemon zest
- 6 egg whites
- ½ teaspoon cream of tartar
- ¾ cup white sugar
- 1 cup heavy whipping cream
- 2 ½ cups lemon pie filling
- 8 slices lemon
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl
- combine flour
- baking powder
- salt
- and 1/2 cup sugar. Add oil
- egg yolks
- water and lemon rind. Beat with an electric mixer until smooth.
- In a small bowl
- beat egg whites and cream of tartar until peaks form. Gradually add 3/4 cup sugar
- and beat until very stiff and shiny peaks form. Fold 1/3 of the whites into the batter
- then quickly fold in remaining whites until no streaks remain. Turn batter into ungreased 10-inch tube pan.
- Bake at 350 degrees F (175 degrees C) for 60 minutes or until a toothpick inserted in the center comes out clean. Invert cake and cool completely in pan. When cool
- loosen edges and shake pan to remove cake.
- To Make Filling: Beat cream to stiff peaks. Fold in lemon filling. Chill until stiff.
- To Assemble Cake: Slice cake horizontally into 3 equal layers. Fill layers with 1/3 cup of filling. Spread remaining filling on top layer. Decorate with lemon slices.
Prep Time: 30 mins
Cook Time: 1 hr
Total Time: 3 hrs
Servings: 14