Lemon Chiffon Cake
Inspired by techniques from King Arthur Baking and Serious Eats.
This follows the classic chiffon method, with lemon juice replacing a third of the water and the zest of three lemons stirred into the batter, finished with a tangy lemon glaze instead of icing sugar.
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Method
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Free sugars
36.6 g per serving
73.2 % of the 50 g daily maximum · 146.4 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- 25 cm two-piece tube (angel food) tin, ungreased and unlined
- 2 large bowls
- stand mixer or electric hand whisk
- balloon whisk
- wire rack or glass bottle for cooling upside down
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 339 kcal |
| Protein | 5.4 g |
| Carbohydrate | 53.7 g |
| of which sugars | 36.9 g |
| of which free sugars | 36.6 g |
| Fat | 11.7 g |
| of which saturates | 1.5 g |
| Fibre | 0.4 g |
| Salt | 0.57 g |
Protein per 100 kcal
1.6 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
