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Lemon Chiffon Cake With Lemon Butter Frosting

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    Source: www.hungrymonster.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 2 cups all-purpose flour

    2. 1 1/2 cups sugar

    3. 1 tablespoon baking powder

    4. 1 teaspoon salt

    5. 1/2 cup corn oil

    6. 7 egg yolks

    7. 3/4 cup cold water

    8. 2 teaspoons lemon peel -- grated

    9. 2 teaspoons pure vanilla extract

    10. 1 cup egg whites -- (7 or 8)

    11. 1/2 teaspoon cream of tartar **LEMON BUTTER FROSTING**

    12. 1/3 cup butter or margarine -- softened

    13. 3 cups confectioners' sugar

    14. 1/2 teaspoon lemon peel -- grated

    15. 2 tablespoons fresh lemon juice

    Instructions Jump to Ingredients ↑

    1. Preparation : 1. Mix together flour, sugar, baking powder and salt in mixing bowl.

    2. Make a well and add in order: oil, egg yolks, water, lemon peel and vanilla; beat until smooth.

    3. Beat egg whites and cream of tartar in large mixing bowl on high speed until stiff peaks form.

    4. Pour egg yolk mixture gradually over beaten whites, gently folding with rubber spatula just until blended.

    5. Pour into ungreased 10-inch tube pan; bake in preheated 325 F. oven until top springs back when touched lightly, about 1 1/4 hours.

    6. Invert pan on funnel; let stand until cake is cold.

    7. Remove from pan; frost with Lemon Butter Frosting. Lemon Butter Frosting 1. Combine butter and confectioners' sugar.

    8. Beat in lemon peel and juice until frosting is of spreading consistenc

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