Ingredients
Scale
- 2 cups All-purpose flour, sifted
- 1 ½ cups Granulated sugar, divided
- 1 tablespoon Baking powder
- 1 teaspoon Salt
- ½ cup Vegetable oil
- 7 Large eggs, separated (room temperature)
- ¾ cup Cold water
- 2 tablespoons Fresh lemon zest
- ½ cup Freshly squeezed lemon juice
- ½ teaspoon Cream of tartar
- 1 teaspoon Vanilla extract
- Powdered sugar for dusting
Instructions
- Step 1: Preparation and Dry Mix. Preheat your oven to 325°F (165°C). Ensure your mixing bowls are spotlessly clean, as any grease will prevent the egg whites from rising. In a large bowl, whisk together the sifted flour, 1 cup of the granulated sugar, baking powder, and salt. Make a well in the center of the dry ingredients.
- Step 2: Mixing the Liquid Base. Add the vegetable oil, egg yolks, cold water, lemon zest, lemon juice, and vanilla extract into the well of the dry ingredients. Use a whisk or an electric mixer to beat the mixture until it is perfectly smooth and satin-like. Set this citrus-infused base aside while you prepare the meringue.
- Step 3: Whipping the Egg Whites. In a separate large glass or metal bowl, beat the egg whites with the cream of tartar at medium speed. Once soft peaks form, gradually add the remaining ½ cup of granulated sugar while continuing to beat at high speed. Continue until the whites are stiff and glossy but not dry. This step provides the “chiffon” airiness essential for your lemon cakes and pies.
- Step 4: Folding and Baking. Gently fold about one-quarter of the whipped egg whites into the lemon yolk batter to lighten it. Then, carefully fold in the remaining egg whites using a spatula. Use a figure-eight motion to maintain the air bubbles. Pour the batter into an ungreased tube pan or individual cake molds. Bake for 30 to 35 minutes or until the top springs back when lightly touched.
- Step 5: Cooling and Plating. Immediately invert the pan onto a wire rack or a bottle neck to prevent the cake from collapsing as it cools. Allow it to cool completely for at least one hour. Once cool, run a thin knife around the edges to release the cake. Dust with powdered sugar, garnish with fresh lemon slices, and serve with a dollop of whipped cream for that perfect fresh lemon dessert experience.
- Cook Time: 60 minutes