Meyer Lemon Chiffon Cake Recipe
A light-textured lemon chiffon cake that's enhanced with the bright flavor of Meyer lemons.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.kingarthurbaking.com.
Cooking tools:
- Springform pan
- Parchment paper
- Oven
- Stand mixer
- Whisk
- Mixing bowl
- Sifter
- Measuring cup
- Measuring spoon
- Offset spatula
- Spatula
- Plate
Ingredients
- 6 large eggs, separated, at room temperature
- 3/4 cup (149g) granulated sugar, divided
- 1/4 teaspoon table salt
- 3 tablespoons (35g) olive, walnut, or hazelnut oil
- 1/4 cup (57g) Meyer lemon juice
- zest of 2 Meyer lemons
- 3/4 cup plus 2 tablespoons (106g) King Arthur Unbleached All-Purpose Flour
- 1 tablespoon (7g) cornstarch
- confectioners' sugar, for dusting
- 1 cup (227g) heavy cream
- zest of 1 lemon
- 1 tablespoon (14g) Meyer lemon juice
- 2 teaspoons granulated sugar
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