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Lemon Chiffon Cake

Yvonne Ruperti
  • minutes
  • Serves 10

INGREDIENTS

8

Eggs, large

2 tsp

Baking powder

1/4 tsp

Baking soda

2 cups

Cake flour

1

Confectioners' sugar

1/2 tsp

Cream of tartar

1 2/3 cups

Granulated sugar

1/2 tsp

Salt

1 tsp

Vanilla extract

1/2 cup

Canola oil

3 tablespoons zest and 5 tablespoons juice from about 3 lemons