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Lemon Chiffon Cake

Joanna Cismaru, Jo Cooks
  • 80 minutes
  • Serves 12

INGREDIENTS

2 cups

all-purpose flour

1 1/2 cups

granulated sugar

1 tbsp

baking powder

1/2 tsp

salt

1/2 cup

vegetable oil

8

eggs (separated)

1/4 cup

lemon juice

1/4 cup

water

2 1/2 tbsp

grated lemon zest

6 tbsp

butter (unsalted and melted)

1 tbsp

grated lemon zest

2 cups

powdered sugar

3 tbsp

lemon juice

1 tsp

vanilla extract