Instructions
- Preheat the Oven
Preheat your oven to 325°F (165°C). Use an ungreased tube pan or chiffon cake pan. - Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, 1 cup of the sugar, baking powder, and salt. - Add the Wet Ingredients
Add the egg yolks, vegetable oil, lemon juice, lemon zest, water, and vanilla extract to the dry ingredients. Mix until smooth. - Beat the Egg Whites
In a separate bowl, beat the egg whites with the cream of tartar using a mixer until soft peaks form. Gradually add the remaining ½ cup sugar and continue beating until stiff peaks form. - Fold the Batter
Gently fold the beaten egg whites into the lemon batter in three additions. Mix carefully to keep the batter light and airy. - Bake the Cake
Pour the batter into the tube pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. - Cool the Cake
Invert the pan and allow the cake to cool completely before removing it from the pan. This helps maintain its fluffy texture. - Add the Glaze (Optional)
Mix powdered sugar with lemon juice until smooth and drizzle over the cooled cake.
Recipe Details
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes
Servings: 10–12 slices
Difficulty Level: Medium
Tips for Best Results
- Do not grease the pan—this helps the cake rise properly.
- Use fresh lemon juice and zest for the best flavor.
- Fold the egg whites gently to keep the cake light and airy.
Variations
- Add orange zest and juice for a citrus twist.
- Top with whipped cream and fresh berries.
- Dust the cake with powdered sugar instead of glaze.
Serving Suggestions
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