Lemon Chiffon Cake

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filed under Desserts

Desserts
  
Recipe category: Desserts
Prep time: 
Cook time: 
Difficulty: Easy
Calories: 179 (9% DV)
Fat: 8g (12% DV)
Carbohydrates: 22g (7% DV)
Protein: 5g (10% DV)
Ingredients:  Makes 15 servings
2-1/2  cups
 
1  cup
 
1  tablespoon
 
1  teaspoon
 
1/2  cup
 
2 
 
3/4  cup
 
4  teaspoons
 
3  tablespoons
 
1  cup
 
1  teaspoon
 
1/2  cup
 

Tip: For nutritional information on all the ingredients in Lemon Chiffon Cake just click on each ingredient name. Then adjust the serving size for any Lemon Chiffon Cake ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.
Directions:  
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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