Lemon Chiffon Cake With Lemon Cream Cheese Frosting Recipes

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LEMON CHIFFON CAKE



Lemon Chiffon Cake image

This cake recipe makes lemony, light, and luscious lemon-flavored chiffon cake with a creamy filling made with lemon pie filling.

Provided by Carol

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 3h

Yield 14

Number Of Ingredients 14

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

Steps:

  • 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.

Nutrition Facts : Calories 459.5 calories, Carbohydrate 66.9 g, Cholesterol 173.5 mg, Fat 19.4 g, Fiber 0.9 g, Protein 6.9 g, SaturatedFat 6.4 g, Sodium 343.8 mg, Sugar 48.2 g

LEMON CHIFFON CAKE



Lemon Chiffon Cake image

This Lemon Chiffon Cake is light, sweet and topped with creamy lemon buttercream frosting!

Provided by Shelly

Categories     Cake

Time 1h10m

Number Of Ingredients 14

2 cups all purpose flour
3 teaspoons baking powder
1 1/2 cups granulated sugar
1 teaspoon kosher salt
7 large eggs, separated
3/4 cup water
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 1/2 tablespoons lemon zest (approximately 3 large lemons)
1/2 teaspoon cream of tartar
1/2 cup butter, room temperature
3 cups powdered sugar
1 tablespoon lemon zest
1/4 cups freshly squeezed lemon juice

Steps:

  • Preheat oven to 325°F. Arrange the oven so you can bake the cake on the lowest rack. Set aside a a 10- inch tube pan (Angel Food Cake pan).
  • In the bowl of your stand mixer fitted with the paddle attachment, sift together the flour, baking powder, sugar, and salt.
  • In a small bowl whisk together the egg yolks, water, oil, vanilla, and lemon zest. When combined, add this into the bowl with the flour mixture. Mix on medium-low speed until combined and smooth, scraping the sides of the bowl as necessary.
  • Place the egg whites in a separate large mixing bowl with the cream of tartar. With the whisk attachment or a hand mixer, beat the egg whites on high speed until stiff peaks form.
  • Fold the egg whites into the batter using a rubber spatula until combined. Spoon the batter into the un-greased tube pan.
  • Place the pan on the lowest rack and bake for 50 minutes, or until golden and set. Cake will spring back when pressed lightly.
  • When the cake is done, immediately invert the pan. I like to place the pan on a wine bottle upside-down. This allows the pan to cool without trapping steam underneath, while not allowing the cake to deflate.
  • Allow the cake to cool for at least an hour.
  • When cooled, run a butter knife around the sides of the cake to release it from the pan. Gently lift the cake out. Run the knife under the cake to release it from the bottom cake pan. Place the cake on a platter.
  • In the bowl of your stand mixer fitted with the paddle attachment mix together the butter, powdered sugar, lemon zest, and lemon juice. Turn the mixer up to medium speed and beat for 1-2 minutes until creamy, scraping the sides of the bowl as necessary,
  • Spread the frosting on top of the cake.

Nutrition Facts : ServingSize 1 slice, Calories 579 calories, Sugar 65.6 g, Sodium 288 mg, Fat 23.7 g, SaturatedFat 15.8 g, TransFat 0 g, Carbohydrate 87.5 g, Fiber 0.9 g, Protein 7.1 g, Cholesterol 154.6 mg

LEMON CHIFFON CAKE



Lemon Chiffon Cake image

This moist, airy lemon chiffon cake was my dad's favorite. Mom revamped the original recipe to include lemons. I'm not much of a baker, but whenever I make this dessert my family is thrilled! -Trisha Kammers, Clarkston, Washington

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 16 servings.

Number Of Ingredients 16

7 large eggs, separated, room temperature
2 cups all-purpose flour
1-1/2 cups sugar
3 teaspoons baking powder
1 teaspoon salt
3/4 cup water
1/2 cup canola oil
4 teaspoons grated lemon zest
2 teaspoons vanilla extract
1/2 teaspoon cream of tartar
FROSTING:
1/3 cup butter, softened
3 cups confectioners' sugar
4-1/2 teaspoons grated lemon zest
1/4 cup lemon juice
Dash salt

Steps:

  • Preheat oven to 325°., Sift flour, sugar, baking powder and salt together twice; place in another large bowl. In a small bowl, whisk egg yolks, water, oil, lemon zest and vanilla until smooth. Add to flour mixture; beat until well blended., Add cream of tartar to egg whites; with clean beaters, beat on medium speed just until stiff but not dry. Fold a fourth of the whites into batter, then fold in remaining whites. , Gently spoon batter into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest oven rack 50-55 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely in pan, about 1 hour., Run a knife around sides and center tube of pan. Remove cake to a serving plate., In a small bowl, combine frosting ingredients; beat until smooth. Spread over cake.

Nutrition Facts : Calories 345 calories, Fat 13g fat (4g saturated fat), Cholesterol 100mg cholesterol, Sodium 288mg sodium, Carbohydrate 54g carbohydrate (40g sugars, Fiber 1g fiber), Protein 4g protein.

MOIST LEMON CHIFFON CAKE



Moist Lemon Chiffon Cake image

This fluffy cake is a real treat drizzled with the sweet-tart lemon glaze. -Rebecca Baird, Salt Lake City, Utah

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 16 servings.

Number Of Ingredients 16

1/2 cup fat-free evaporated milk
1/2 cup reduced-fat sour cream
1/4 cup lemon juice
2 tablespoons canola oil
2 teaspoons vanilla extract
1 teaspoon grated lemon zest
1 teaspoon lemon extract
2 cups cake flour
1-1/2 cups sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup large egg whites (about 7)
1/2 teaspoon cream of tartar
LEMON GLAZE:
1-3/4 cups confectioners' sugar
3 tablespoons lemon juice

Steps:

  • In a large bowl, combine the first seven ingredients. Sift together the flour, sugar, baking powder and salt; gradually beat into lemon mixture until smooth. In a small bowl, beat egg whites until foamy. Add cream of tartar; beat until stiff peaks form. Gently fold into the lemon mixture. , Pour into an ungreased 10-in. tube pan. Bake at 325° for 45-55 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely. Remove cake to a serving platter. Combine glaze ingredients; drizzle over cake.

Nutrition Facts : Calories 230 calories, Fat 3g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 189mg sodium, Carbohydrate 47g carbohydrate (33g sugars, Fiber 0 fiber), Protein 4g protein.

LEMON CREAM CHEESE FROSTING



Lemon Cream Cheese Frosting image

Great flavor and so creamy. Great on Daffodil cake.

Provided by Carol

Categories     Desserts     Frostings and Icings     Lemon

Yield 15

Number Of Ingredients 6

1 (8 ounce) package cream cheese, softened
¼ cup butter
2 tablespoons lemon juice
2 teaspoons lemon zest
1 teaspoon vanilla extract
5 cups confectioners' sugar

Steps:

  • Beat cream cheese, butter, lemon juice, lemon rind, and vanilla together until smooth and fluffy. Add confectioners' sugar in 2 additions. Beat until creamy. Add more icing sugar or juice as needed for easy spreading. Makes about 3 2/3 cups.

Nutrition Facts : Calories 236.3 calories, Carbohydrate 40.5 g, Cholesterol 24.6 mg, Fat 8.3 g, Protein 1.2 g, SaturatedFat 5.2 g, Sodium 66.5 mg, Sugar 39.3 g

LEMON CHIFFON DESSERT



Lemon Chiffon Dessert image

You'll be on cloud nine when you try this easy-to-make, heavenly dessert.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 7h12m

Yield 15

Number Of Ingredients 5

1 package Betty Crocker™ white angel food cake mix
2 cups boiling water
1 package (8-serving size) lemon-flavored gelatin
1 can (6 ounces) frozen lemonade concentrate, thawed
1 1/2 cups whipping (heavy) cream

Steps:

  • Heat oven to 350°F. Bake and cool cake as directed on package for angel food (tube) pan.
  • Pour boiling water on gelatin in large bowl; stir until gelatin is dissolved. Refrigerate about 15 minutes or until thickened but not set.
  • Add enough cold water to lemonade concentrate to measure 2 cups; stir into gelatin. Beat with electric mixer on medium speed until foamy.
  • Beat whipping cream in chilled medium bowl on high speed until stiff; fold into gelatin.
  • Tear cake into about 1-inch pieces. Fold cake pieces into gelatin mixture. Spread in ungreased rectangular baking dish, 13x9x2 inches.
  • Cover and refrigerate at least 4 hours until firm but no longer than 24 hours. Cut into squares. Store covered in refrigerator.

Nutrition Facts : Calories 240, Carbohydrate 40 g, Cholesterol 25 mg, Fat 1, Fiber 0 g, Protein 4 g, SaturatedFat 5 g, ServingSize 1 serving, Sodium 330 mg

LEMON CHIFFON CAKE



Lemon Chiffon Cake image

Our Lemon Chiffon Cake is the perfect summertime dessert. Chiffon cakes are always made with oil, not butter, and will not get hard when refrigerated.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes one 7-inch cake

Number Of Ingredients 11

3/4 cup cake flour (not self-rising)
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup plus 1 tablespoon granulated sugar
3 large eggs, separated
1/4 cup vegetable oil
1 tablespoon freshly squeezed lemon juice
2 tablespoons grated lemon zest, (about 4 lemons)
1/2 teaspoon pure vanilla extract
1/4 teaspoon cream of tartar
Confectioners' sugar, for dusting

Steps:

  • Heat oven to 325 degrees and have ready an ungreased 7-inch tube pan. In a medium bowl, sift together flour, baking soda, salt, and 3/4 cup granulated sugar; set aside.
  • In a large bowl, whisk together egg yolks, vegetable oil, 1/3 cup water, lemon juice, lemon zest, and vanilla. Add reserved dry ingredients, and beat until smooth.
  • In the bowl of an electric mixer, beat egg whites on medium speed until foamy. Add cream of tartar; beat on high speed until soft peaks form, about 1 minute. Gradually add remaining tablespoon of granulated sugar; beat on high speed until stiff peaks form, about 2 minutes.
  • Gradually fold egg-white mixture into the batter; start by folding in 1/3, then fold in the remaining 2/3. Pour batter into pan. Using an offset spatula, smooth the top. Bake until a cake tester inserted in the middle comes out clean and the cake is golden, about 45 minutes.
  • Remove cake from oven; invert the pan over a glass soda bottle for 2 hours to cool. Turn cake right-side up. Run a table knife all the way down between cake and pan; invert again, and remove cake. Dust cake with confectioners' sugar before serving.

LEMON 'CHIFFON' CHEESECAKE



Lemon 'chiffon' Cheesecake image

A very light version of cheesecake, from the Atlanta Journal Constitution. Preparation time includes chilling time.

Provided by Pinay0618

Categories     Cheesecake

Time 5h10m

Yield 15 serving(s)

Number Of Ingredients 10

1 1/3 cups graham cracker crumbs
3 tablespoons granulated sugar
1/3 cup butter, melted
1 (3 ounce) package lemon Jell-O gelatin
1 cup boiling water
3 tablespoons lemon juice
1 (8 ounce) package cream cheese, room temperature
1 cup granulated sugar
1 teaspoon vanilla
1 (12 ounce) can evaporated milk, chilled

Steps:

  • To prepare the crust: Preheat oven to 350 degrees. In a bowl, combine graham cracker crumbs, sugar and butter. Press mixture onto the bottom of a 9- or 10-inch springform pan (if you have enough, press up the sides a little, too). Bake for 10 minutes. Set aside to cool.
  • To prepare the filling: Meanwhile, in a heatproof bowl, combine Jell-O and boiling water, stirring well to combine. Add lemon juice and allow to cool.
  • With an electric mixer, beat the cream cheese, sugar and vanilla and add to the cooled Jell-O mixture.
  • Whip the evaporated milk until it holds peaks and gently fold into the cream cheese mixture.
  • Pour into graham cracker crust, smooth the top and refrigerate for 4 or more hours, or until set.
  • NOTE: The evaporated milk needs to be very cold. Ann Schoenberg refrigerates it the night before. If you are not that organized, you can put it in the freezer for a few hours (don't forget about it). For added lemon flavor, add some zest to the mixture. You can also refrigerate the crust instead of baking it.

Nutrition Facts : Calories 235.4, Fat 11.8, SaturatedFat 7.1, Cholesterol 34, Sodium 169.8, Carbohydrate 29.7, Fiber 0.2, Sugar 23.2, Protein 3.7

LEMON CHIFFON CAKE



Lemon Chiffon Cake image

Provided by Kathy Specht

Categories     Cake     Citrus     Egg     Dessert     Bake     Picnic     Lemon     Summer     Shower     Potluck     Bon Appétit     California     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 12

Number Of Ingredients 11

2 cups sifted cake flour
1 1/2 cups sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup vegetable oil
8 eggs, separated
1/4 cup plus 2 tablespoons fresh lemon juice
1/4 cup water
2 1/2 tablespoons grated lemon peel
1/2 teaspoon cream of tarter
Powdered sugar

Steps:

  • Preheat oven to 325°F. Sift flour, sugar, baking powder and salt into large bowl. Using electric mixer at low speed, beat in vegetable oil, egg yolks, lemon juice, water and lemon peel. Combine egg whites and cream of tartar in another large bowl. Using clean dry beaters, beat until stiff but not dry. Fold 1/4 of whites into batter to lighten. Gently fold in remaining whites.
  • Pour cake batter into ungreased 10-inch-diameter tube pan. Tap pan on counter or run rubber spatula through cake batter to release air pockets. Bake cake until springy to touch, about 1 1/4 hours. Immediately invert cake in pan over neck of bottle. Cool cake completely. Run knife around pan sides to loosen cake. Transfer cake to plate. Dust with powdered sugar.

MEYER LEMON CAKE WITH LEMON-CREAM CHEESE FROSTING



Meyer Lemon Cake With Lemon-Cream Cheese Frosting image

Found this in a local newspaper. Can't wait to try it. Wanted to post it before I lose it. Meyer lemons are a type of lemon, they are a cross between a lemon and a mandarin orange. Their are sweeter and a little less acidic flavor. These lemons are from California and are found across the country. Look in your grocery stores or specialty stores. Whole Foods, Wild Oats, Schnucks, Dierbergs, and Straubs in the Midwest. The season runs from November to May. Chefs are said to love to cook with these lemons.

Provided by Baby Chevelle

Categories     Dessert

Time 1h40m

Yield 12 serving(s)

Number Of Ingredients 17

1 cup canola oil
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 large eggs
2 cups granulated sugar
1/2 cup fresh meyer lemon juice
1 teaspoon grated lemon zest
2 teaspoons vanilla
1 cup sour cream
1/2 cup unsalted butter, room temperature
6 ounces cream cheese, at room temperature
2 tablespoons fresh meyer lemon juice
1 teaspoon grated lemon zest
1 teaspoon vanilla
3 cups powdered sugar

Steps:

  • Cake: Grease bottom, sides and center tube of a 9 or 10-inch fixed bottom tube pan with at least 3 3/4-inch high sides. Line bottom of pan with waxed paper or parchment; grease the paper.
  • Preheat oven to 325°.
  • Sift the flour, baking powder, baking soda and salt into a medium bowel; set aside.
  • In a large bowl, beat eggs and sugar with an electric mixer on medium speed until thickened and lightened to a cream color, about 2 minutes.
  • On low speed, beat in 1 cup oil, lemon juice, lemon zest and vanilla until blended.
  • Blend in flour mixture; when incorporated, mix in sour cream until no white streaks remain.
  • Pour batter into prepared pan.
  • Bake on center oven rack until top feels firm and toothpick comes out clean. about 65 minutes.
  • Let cake rest in pan for 15 minutes, then run knife around edge of cake and tube in center.
  • Invert cake onto wire rack.
  • Leave cake bottom side up to cool.
  • Frosting: In a large bowl, use an electric mixer on low speed to beat butter, cream cheese, lemon juice, zest and vanilla until smooth.
  • Beat in sugar until frosting is smooth and fluffy, about 2 minutes.
  • Frost cake: Cake can be covered and stored in refrigerator for up to 3 days.
  • Serve cold or at room temperature.

Nutrition Facts : Calories 678.5, Fat 36, SaturatedFat 11.6, Cholesterol 92.4, Sodium 261, Carbohydrate 85.5, Fiber 0.8, Sugar 64.3, Protein 5.6

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From jocooks.com


LEMON CHIFFON CAKE - MY CAKE SCHOOL
2021-10-30 Preheat the oven to 325 degrees F. Separate the egg yolks and egg whites, put in separate medium size bowls. In the bowl of your mixer, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg yolks, lemon juice and …
From mycakeschool.com


LEMONADE CAKE WITH LEMON CREAM CHEESE FROSTING
2011-04-25 Cake. Preheat oven to 350°. Spray 2, 8″ round cake pans generously with cooking/baking spray. Set aside. In the bowl of your stand mixer fitted with the paddle attachment, mix cake mix, eggs, milk, vegetable oil, and 2 tablespoons of Lemonade from Concentrate on low for 30 seconds, and then on medium for 2 minutes, scraping the sides of the ...
From cookiesandcups.com


LEMON CAKE WITH LEMON CREAM CHEESE FROSTING - OH SWEET BASIL
2017-05-16 Preheat the oven to 350 degrees F. Grease and flour a 9x13-inch baking pan. In a medium bowl, sift together the flour, baking powder, baking soda and salt. In a large bowl, beat together the butter and sugar until fluffy. Then beat in …
From ohsweetbasil.com


MEYER LEMON CHIFFON CAKE - KING ARTHUR BAKING
Preheat the oven to 325°F. Line the bottom of a 9" or 10" springform pan with parchment. To make the cake: In a large mixing bowl, combine the egg yolks, 2 tablespoons of granulated sugar, and salt. Whip until the yolks are light and lemon-colored, then gradually drizzle in the oil with the mixer running at high speed.
From kingarthurbaking.com


LEMON CAKE WITH LEMON FILLING AND LEMON BUTTER FROSTING
A four layer cake, filled with lemon curd and covered with lemon frosting.
From swal.aspirelactation.com.au


HOW TO MAKE AN EASY LEMON CAKE WITH CREAM CHEESE FROSTING
2021-02-25 Refrigerate Before Cutting and Stacking. In step three, after frosting the top of the cake, the recipe instructs you to refrigerate it uncovered for …
From foodandwine.com


LEMON CHIFFON CAKE: A SIMPLE, LIGHT AND FLUFFY RECIPE
Jul 15, 2019 - Learn how to make lemon chiffon cake that’s light, fluffy and full of zesty flavor — an impressive dessert for every occasion! Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in . Sign up. Explore. Food And Drink ...
From pinterest.ca


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