Lemon Chiffon Cake

Lemon Chiffon Cake

  • Makes15 servings
  • Prep Time30 min
  • Cook Time50 min
  • Cooling Time45 min
  • Total Time2 hr 5 min
  • Calories167
  • Made withSplenda Granulated Sweetener


    • 560 ml sifted cake and pastry flour
    • 1 tablespoon baking powder
    • 1 teaspoon salt
    • 125 ml vegetable oil
    • 2 egg yolks
    • 180 ml water
    • 4 teaspoons grated lemon rind
    • 2 tablespoons lemon juice
    • 8 egg whites
    • 1 teaspoon cream of tartar
    • 250 ml SPLENDA® Granulated

    • Nutrition Info Per Serving

    • % Daily Value*
    • Energy167 kcal214.1%
    • Total Fat8.10 g10.38%
    • Total Carbohydrate20.00 g7.27%
    • Protein3.50 g7%



    In bowl, sift together flour, Splenda Granulated, baking powder and salt. Make a well in centre of flour mixture. Add ingredients to well in the following order: oil, egg yolks, water, lemon rind and juice. Beat with mixer at medium speed until smooth.


    In separate bowl, beat egg whites with cream of tartar until very stiff peaks form. Gently fold in batter. Pour into ungreased 10 inch (25 cm) tube pan or non-stick Bundt pan.


    Bake at 160°C for about 50 minutes. Invert pan and cool for 45 minutes. Gently loosen cake from pan.

    Lemon glaze (optional)


    Mix 125 ml icing sugar and about 1 tablespoon of lemon juice until smooth. Drizzle over cooled cake.

    Made with

    Splenda Granulated Sweetener

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