Meyer Lemon Chiffon Cake | Recipe Cart
Take advantage of the citrus season and make this delicate Meyer Lemon Chiffon Cake cake that guarantee to brighten up your day!
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 getrecipecart.com.
Cooking tools:
- Chiffon cake pan
- Stand mixer
- Cooling rack
- Skewer
- Kitchen scale
- Sifter
- Oven
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
- Citrus press
- Chef's knife
- Cutting board
- Toothpick
- Aluminum foil
- Offset spatula
- Serving platter
- Spoon
Ingredients
- 3 large eggs (50 g each w/o shell) ((separated))
- 3 oz sugar ((measure ½ cup and remove 1 Tbsp; separated))
- 3 Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc)
- 2 Meyer lemons ((for zesting and juicing))
- 2.6 oz cake flour
- 1 tsp baking powder
- 2 Tbsp confectioners’ sugar/powdered sugar ((for sprinkling on the cake))
- ½ cup confectioners’ sugar/powdered sugar
- ½ Meyer lemon ((for 1 Tbsp juice))
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