Glazed Lemon Chiffon Cake Recipe

2 cups cake flour

1 tbsp baking powder

1/2 teaspoon salt

1 1/2 cups granulated sugar

1/2 cup vegetable oil

1 tbsp finely grated lemon zest

1/4 cup fresh lemon juice

1/2 cup milk

6 large egg whites

3/4 cup lemon glaze(Read #4 for recipe) shredded lemon zest to decorate

1. Preheat the oven to 325 degree Fahrenheit. Butter and flour a 10-inch Bundt or tube pan. Sift the flour, baking powder and salt into a large bowl. Stir in the sugar. Add the oil, lemon zest and juice and milk.

2. Beat the egg whites in a large bowl with an electric mixer at high speed until stiff peaks form. Use a large rubber spatula to fold them into the batter. Spoon the batter into the prepared pan.

3. Bake for 55-65 minutes or until springy to the touch and a toothpick inserted into the center of the cake comes out clean. Turn out onto a rack and let cool completely. Turn top side up and drizzle with the glaze. Decorate with the lemon zest.

4. Lemon Glaze Recipe:

2 cups icing sugar

4-5 tbsp fresh lemon juice

1 1/2 tsp finely grated lemon zest

Place the icing sugar in a medium bowl. Beat in 4 tbsp lemon juice and zest until smooth, adding the additional tablespoon of lemon juice as needed to make a good spreading consistency.

5. Enjoy!

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