Lemon chiffon cake

Lemon chiffon cake
Lemon chiffon cake


  • 3 large eggs
  • 85 g granulated sugar
  • 3 tablespoons of vegetable oil
  • 2 lemons
  • 75 g flour
  • 1 teaspoon baking powder
  • 2 tablespoons sugar powder

Icing lemon glaze:

  • 60 g of powdered sugar
  • ½ lemon (juice)


  1. Separate the yolks from the whites and beat the egg yolks with 25 gr of sugar.
  2. Then add oil, lemon peel, lemon juice diluted in water and sieve flour and baking powder.
  3. Then whisk the egg whites with the rest of the sugar.
  4. Add the two compounds and pour the whole into a 17 cm mold.
  5. Bake at 320°F (160°) for 30-35 minutes.
  6. Icing: mix the icing sugar with lemon juice until they are mixed.
  7. Pour on the cake once ready.
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From: Just One Cookbook

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