SEPARATE EGGS I haven’t tested this myself though . Sift in the flour and baking powder and stir to combine. Fold in 1/3 of the meringue into the cake batter and use a rubber spatula to swipe down and fold over motion (as shown in the video). Put egg yolks, sugar, oil and water and stir to combine. If you wish, top each mini cake with a little candied flower or silver dragée. You can replace 20 ml of the total liquid with lemon juice instead. If using an ordinary pan, just line and grease the bottom of the pan only. Published on 02/11/2013 in Sweets & Desserts, Cakes & Cupcakes. 2. Make sure your chiffon cake is a non-stick pan or the cake will not rise. Continue until you finish folding in the rest of the meringue, Pour the cake batter into the ungreased chiffon tube pan. Once it cools down invert it back I just use a regular lemon, but it’s good too. Why? If you have’t discovered it yet, lemon zest is highly aromatic but without any substantial tang. Step 1 Place confectioners' sugar in a medium bowl or liquid measuring cup; stir in The glazed lemon chiffon cake may sound fancy, but it's a delicious dessert that'll taste great for any gathering. FOLD MERINGUE INTO THE BATTER Hello and welcome! lemon glazed orange chiffon cake Preheat oven to 325 degrees. INGREDIENTS for 16 servings 75 min CAKE 2 cups all-purpose flour 1 1/2 cups granulated sugar Spring is here, Easter is right around the corner, and pretty pastels are front and center. If you prefer a vanilla cake, replace the citrus juice with more milk and double the vanilla extract. I added the acid last, so it won't interfere with the cake ability to rise later during baking, You may see some lumps, but that's okay because of the lemon zest, Beat the egg whites with a stand mixer or a handmixer until foamy. In a large bowl, stir together cake mix and gelatin mix. Beat egg whites with cream of … Baking chiffon cake has become a real hobby of mine ever since I started with my very first chiffon cake, which is the soft and fluffy pandan chiffon cake a few years ago. I have baked many chiffon cakes, ogura and castella without baking powder and they rise perfectly. Your lemon chiffon looks so yum! I love it when you guys snap a photo and tag to show me what you’ve made Simply tag me @WhatToCookToday #WhatToCookToday on Instagram and I’ll be sure to stop by and take a peek for real! Beat the egg whites with a stand mixer or a hand mixer until foamy. Continue beating, adding the remaining sugar little by little, until stiff. Lemon Chiffon Cake Is The Ultimate Spring Dessert! Add about a quarter cup of the egg whites to the flour-oil mixture. Remove the cake from the oven, and cool it upside down, inverted over the neck of a bottle. ... and place on cake plate. What is Meyer Lemon? Add the lemon zest and lemon juice and stir to combine. Add lemon juice or cream of tartar. Use a rubber spatula to smooth the top if necessary. Buchi (Sesame Seed Balls) with Cheese Filling. Preheat your oven to 320°F (160°C) and line a 6-inch round cake tin (3-4 inches tall) with parchment … Spoon or brush each mini chiffon cake generously with the lemon glaze, ensuring that the tops and sides are covered. https://www.thespruceeats.com/lemon-chiffon-cake-recipe-4590250 Don't overbeat once you reach the stiff peak, Fold in 1/3 of the meringue into the cake batter and use a rubber spatula to swipe down and fold over motion (as shown in the video). Everything © Connie, Speedy, Sam & Alex Veneracion. All the tips you need to make this successfully at home. First time was a complete flop. Here’s a picture of it, though yours was more beautiful. Use a knife to gently release the base from the top of the cake, Once the cake has cooled down and ready to be served, you can quickly make the lemon glaze. I added the acid last, so it won’t interfere with the cake ability to rise later during baking. This Lemon Chiffon Cake is very light and soft and it’s topped a delicious lemon glaze. Usually, more acidic batter interferes with the ability of the cake to rise and brown. Don’t overbeat once you reach the stiff peak, 4. https://www.thespruceeats.com/easy-lemon-glaze-recipe-1136016 The cake needs to cling to the side of the pan to rise tall, Take the eggs out from the fridge to let them come to room temperature. If you grease the sides, they will not rise as high. A basic chiffon cake is easy to make and very impressive to look at. Cream of tartar can be easily substituted with an acid like vinegar or lemon juice to help stabilize the meringue. If you can get a hold of Meyer’s lemon, you should definitely use that. My family has eaten LOTS and LOTS of chiffon cakes since then. I’m having a hard time finding it…. As with any chiffon-type cake, a tube pan is the ideal baking pan. Prep: 35 minutes. You definitely don’t need cream of tartar. I seriously can bake chiffon cake every day if I could LOL. Thank you! I wish I knew this earlier, but better late than never , 1. Let the cakes set for at least 2 hours before serving or storing in an airtight container. If you cooked this dish (or made this drink) and you want to share your masterpiece, please use your own photos and write the cooking steps in your own words. I know Third time’s going to be the charm, coz I have your recipe! Some of you may not have … https://www.williams-sonoma.com/recipe/lemon-chiffon-cake.html That is when the sharp contrast between sweet and tangy is most pronounced. The bubbles will create holes inside your cake later Add the remaining egg whites and fold in until blended. Put on glaze and let run down sides ... hot water and 5 1/2 tablespoons lemon juice. Use a rubber spatula to smooth the top if necessary. https://www.wilton.com/glazed-lemon-chiffon-cake/WLRECIP-344.html The recipe is adapted from Christine’s with some modifications. Lemon Icing Glaze is very easy to make and consists of four simple ingredients. I made this cake for Easter dinner, and am tossing the recipe and the rest of the cake. 22. Sift together the flour, half of the sugar, baking powder and salt. Preheat oven to 330 F (165 C). It needs to cling to the pan to help it climbs and rises high. Using a spoon, drizzle the glaze over the cake. So I thought it was time for me to share my Lemon Chiffon Cake Recipe with you all! Combine first 4 ingredients in bowl of a heavy-duty electric stand mixer. The bubbles will create holes inside your cake later, Place the pan inside the oven, 3rd rack from the top and bake for 50 minutes and then lower temperature to 300 F and bake for another 15 minutes. In order to make my Lemon Blueberry Bundt all it could be and more, it needed an amazing lemon … The soft, fluffy, and cottony texture of chiffon cake is certainly something I simply can’t get tired of. Bring to a boil over mediumhigh heat, whisking constantly, and cook, … Not like any other chiffon cake … :-P. 6| Now to make the glaze: sift the confectioners’ sugar into a mixing bowl and add melted butter and juice from 2 lemons. All the tips you need to make this successfully at home. Hi there, going to try your Lemon cake reciepe, where can I buy vanilla sugar? For baking/ kueh making: I highly encourage to weigh ingredients with a digital kitchen scale instead of using measuring cups as they are not very accurate especially when it comes to recipe that requires precision. PREPARE CAKE BATTER You can insert a toothpick into the middle of the cake and it should come out clean, Immediately invert the tube pan over a wine bottle or use a glass jar or bowl or whatever to prop the middle of the tube pan and let it cools down this way. Hi Holly, any neutral-tasting oil should be good. PREPARE LEMON GLAZE It needs to cling to the pan to help it climbs and rises high. The acid weakens the structure of the cake, making it shorter. You’re on your own there — the very reason I use silicone is to skip the greasing-flouring-lining part. Make sure there is no trace of egg yolks or oil in the egg whites If the glaze doesn’t drop off a spoon, add a few more drops of lemon juice until it is just pourable. This recipe is perfect for 20 cm (8-inch) chiffon tube pan. You may see some lumps, but that’s okay because of the lemon zest It is also like a blank slate for other flavors. I would love to see it! Lemon Icing on a Bundt Cake Lemon Glaze Recipe. Bake until a skewer inserted down the middle comes out clean, about 40 to 45 minutes. You will love this soft, fluffy, and spongey chiffon cake with a lemon scent and dressed with a quick and simple lemon glaze. It’s true that you don’t need baking powder to bake chiffon cake or sponge cake of any kind in general. It is important to have the cake flour mixed in with other cake batter ingredients before adding the lemon juice. I just made orange cake over the CNY because we had lots of mandarin oranges from friends. Pour the cake batter into the ungreased chiffon tube pan. The recipe below is for a lemon chiffon cake, but you can easily switch out the lemon for orange or another citrus fruit. It’s a kind of cake that when I eat, I don’t feel like it’s going to weigh me down because it’s so light, fluffy, lightly sweetened. Thank you! I recently learned about that from here. That is when the sharp contrast between sweet and tangy is most pronounced. I know you guys were waiting for a dessert recipe from me, so I aim to please. Bake the cake for 55 minutes, then increase the oven temperature to 350°F and bake for an additional 10 to 15 minutes (or an additional 5 to 10 minutes if using a tube pan), until a cake tester or toothpick inserted into the center comes out clean. It’s linked in the ingredients list. Bake for 50 minutes and then lower temperature to 300 F and bake for another 15 minutes. Bake 55-65 minutes or until toothpick inserted in … Lift up the cake pan, about 5-6 inches high and then bang on the counter several times to pop up any large bubbles inside the cake batter. It was light -- but dry. With a spatula, pour glaze over the sponge cake allowing it to run down the sides. Mix well, gradually adding more lemon juice if needed. You definitely don’t want to use coconut milk with lemon flavor because it tasted weird (I’ve tried that before). Purple Sweet Potato Chiffon Cake (Tried and True... Softy and Fluffy Chiffon Gingerbread Fruit Cake. Cook: 1 hour 5 minutes. Make the glaze by mixing together the powdered sugar and lemon juice. Use a knife to gently release the base from the top of the cake Total: 1 hour 40 minutes. https://www.tasteofhome.com/recipes/moist-lemon-chiffon-cake Pour into the tube pan. PREPARE THE MERINGUE You need to use the glaze immediately as it solidifies within minutes. Since this recipe calls for lemon juice, which is more acidic compared to other chiffon cakes I have baked and posted on this blog, it may affect the height of the cake. Spoon batter into prepared pan. Make sure your chiffon cake pan does not have a non-stick coating or your cake will not rise. Because the lemon zest went into the cake while the lemon juice went into the glaze. I too had a taste when i gave it to her. Fold egg whites into the batter, then pour it into a 10-inch cake pan; Lemon Glaze In Ventray Standmixer, beat sugar and lemon juice, add lemon juice 1 tsp at a time to … It’s up to you if you want to use it or not. Whisk in yolks, then 1 2/3 cups water, lemon juice, and butter. Hi ms. Connie, this is my first take on this delicious cake. Recipes for dishes we have cooked at home since 2003. COOLING Add lemon juice or cream of tartar. LEMON GLAZED ORANGE CHIFFON CAKE Preheat oven to 325 degrees.... and place on cake plate. Ingredients: 8 (flour.. juice.. oil.. salt.. sugar...) Homemade Cake Recipes Lemon Recipes Baking Recipes Sweet Recipes Torta Chiffon Lemon Chiffon Cake Vanilla Chiffon Cake … Add the flour mixture to the oil mixture; mix until smooth. Recipe by Wilton Cake Decorating. Let it sits for few minutes and then drizzle it over the cake and decorate with some lemon zest if you like. From breakfast to dessert this chiffon cake will be a crowd pleaser all the time. Turned out real nice. Cover the pan with a serving plate and flip it over. It is the juice that is really acidic. Take the eggs out from the fridge to let them come to room temperature. Separate the yolks from the whites. Put egg yolks, sugar, oil and water and stir to combine Hi Marv, I tried the gluten free pandas chiffon cake. Beat with mixer at medium speed until smooth. I’m not sure you can. BAKE THE CAKE Loosen the cake and invert onto a plate. ooooh!! If you are using a regular pan (not non-stick), you may have to grease the pan and line it with parchment paper. Once the cake has cooled down and ready to be served, you can quickly make the lemon glaze. Make sure there is no trace of egg yolks or oil in the egg whites, Preheat oven to 330 F (165 C). Still delicious but it is really the sharp sweet-tangy contrast that makes this cake stand out. Put on glaze and let run down sides... hot water and 5 1/2 tablespoons lemon juice. The second time was eatable but not satisfactory. You can taste the lemon on your first bite. This is not so much of an issue when I baked the orange chiffon cake as orange is only 1% acidity compared to lemon, which is about 5-7% acidity. Gently push the base of the pan down, it should come out. The mixture should be thick but still of pouring consistency. You can use a 22 cm tube pan too, but the cake will be slightly shorter if you are okay with that. Aloha George. Hi Lauren, I believe it should work with different flavors. Sift together the flour, baking powder, baking soda, and salt in a bowl. https://leitesculinaria.com/2828/recipes-chiffon-cake-with-lemon-icing.html Combine all the ingredients for the glaze and stir. In a mixing bowl, stir together the oil, egg yolks, lemon zest, food color (if using) and milk. It was beautiful, smelled delicious with all the fresh citrus zest, and the cake was dry as a bone. It is the juice that is really acidic. Cool the cake in the pan with the pan upside down. Beat for another minute and then add the sugar in 3 batches and beat until you get a stiff peak, meaning, when you lift up the meringue, it will hold its shape for a long time and won't drip. 6. In medium bowl, combine flour, 1/3 cup sugar, baking powder, and salt; mix well. Gently push the base of the pan down, it should come out. Read on to find out how to make this great, simple lemon glaze that will be amazing on your cakes, cupcakes and more! I think I’ll do as you did — lemon cream cheese filling sounds delicious! Airy, fluffy, and delicate Meyer Lemon Chiffon Cake with a sweet glaze and lightly dusted with powder sugar. … Make sure your chiffon cake is a non-stick pan or the cake will not rise. Let it sits for few minutes :D, Can something be substituted for the palm oil? I love the refreshing lemon scent in lemon chiffon cake. Combine all the ingredients for the glaze and stir. Separate the yolks from the whites. I make mine. You can see that the lemon chiffon cake didn’t brown as much, which is okay in our case, we don’t necessarily want the cake to be browned anyway. 3. She loves lemon and this was a perfect gift. Marvellina is a food blogger, recipe developer, photographer, and publisher at What To Cook Today. Whisk lightly. This lemon chiffon cake is best served as soon as the glaze is poured over it. It was my first to taste citrus flavored cake and it was so refreshing. 7. All rights reserved. A food blog that brings you tried and true Asian recipes. Hi, Do you have a guava chiffon recipe? Hehe I added a lemon cream cheese filling, the glaze wasn’t too noticeable. Soft Fluffy Lemon Chiffon Cake (with Quick Lemon Glaze) 0 from 0 votes. :), I hope no one asks what “line” and “grease” means. Add the lemon zest and lemon juice and stir to combine. The original recipe from Christine doesn’t use baking powder and cream of tartar. How to Start a Food Blog (without breaking the bank), other chiffon cakes I have baked and posted on this blog. Sponge cake is very light and fluffy, handle with care! Line bottom only of 8-inch cake pan with waxed paper cut to fit. This lemon chiffon cake is best served as soon as the glaze is poured over it. It’s hard to eat only 1 slice! Lemon-glaze Chiffon Cake. Sift in the flour and baking powder and stir to combine Adapted from Betty Crocker's website, this recipe enriches the classic chiffon cake with a zesty lemon glaze which is a refreshing addition to this dessert classic. My lemon girlfriend loved it. Left for several hours, the flavors blend and turn mellow. Add ingredients to well in the following order: oil, egg yolks, water, lemon rind and juice. You will absolutely love this soft, fluffy, and cottony chiffon cake with a lemon scent and dressed with a quick and simple lemon glaze. The aroma is in the lemon chiffon cake; the tang is in the glaze. 20 cm tube pan. Preheat oven to 350°. I have been trying to make lemon cake in bundt pan for the last one month. Drizzle it over the cake and decorate with some lemon zest if you like. The cake should be dry to touch and no longer jiggle. Beat for another minute and then add the sugar in 3 batches and beat until you get a stiff peak, meaning, when you lift up the meringue, it will hold its shape for a long time and won’t drip. For 26 cm (10-inch) tube pan: simply multiply the ingredient amount by 1.6 and round it to the nearest 10, Once cools down completely, freshly-baked chiffon cake can be kept in an air-tight container at room temperature for up to 3 days (ours never made it past 3 days LOL). Save my name, email, and website in this browser for the next time I comment. The cake should be dry to touch and no longer jiggle. Tried this recipe? Or, alternatively, have 10-inch tube pan ready. Use a knife to loosen the side and the middle. For 22 cm (9-inch) tube pan: simply multiply the ingredient amount by 1.2 and round it to the nearest 10, for example if it is 48 you round it to 50. A chiffon cake cling to the sides of the pan to rise. Cover the pan with a serving plate and flip it over. Our version is lit up by the fragrant and tangy taste of Meyer lemons. Baking powder is more of an “insurance” that your cake will rise high. Once it cools down invert it back and use a knife to loosen the side and the middle. Would it work if I used gluten free flour for this lemon or orange chiffon cake as well? I use silicone, eight inches in diameter, which is naturally non-stick. Make a well in center of flour mixture; add oil, egg yolks, and orange juice. What is this blog about? Learn how your comment data is processed. Beat the egg whites until soft peaks form. This site uses Akismet to reduce spam. 5. Lift up the cake pan, about 5-6 inches high and then bang on the counter several times to pop up any large bubbles inside the cake batter. In a large bowl, combine flour, baking powder, salt, and 1/2 cup sugar. You can insert a toothpick into the middle of the cake and it should come out clean Make a well in the center and pour in oil, 1/2 … Chiffon cake is a retro American favorite, with many recipes that have been handed down from grandma’s time. I will definitely try this lemon chiffon cake. Glaze: Combine sugar, cornstarch, salt, and lemon zest in a saucepan. If you have’t discovered it yet, lemon zest is highly aromatic but without any substantial tang. It’s not necessarily how much acid we add, but how we add the acid. You will love this soft, fluffy, and spongey chiffon cake with a lemon scent and dressed with a quick and simple lemon glaze… I feel like chiffon cake … Continue until you finish folding in the rest of the meringue How To Make Soft and Fluffy Pandan Chiffon... Soft and Fluffy Gluten-Free Pandan Chiffon Cake. In another bowl, combine 1/4 … I'm a retired lawyer and columnist, wife for 28 years, mom of two, and a passionate cook. Add oil, egg yolks, water and … With it’s light, airy texture, it’s easy to see why its popularity has endured through the generations. Immediately invert the tube pan over a wine bottle or use a glass jar or bowl or whatever to prop the middle of the tube pan and let it cools down this way Because of the pan with a serving plate and flip it over and use rubber. Have baked many chiffon cakes since then a mixing bowl, combine 1/4 … sponge cake is to! Yolks or oil in the rest of the pan to rise and brown //www.thespruceeats.com/lemon-chiffon-cake-recipe-4590250 a basic chiffon cake cling the... Use the glaze is poured over it … spoon batter into prepared pan very!, just line and grease the sides, they will not rise as high lemon zest 3 have guava. Kind in general back and use a rubber spatula to smooth the top the! For Easter dinner, and am tossing the recipe and the rest of the cake mixed! Breakfast to dessert this chiffon cake earlier, but it ’ s light, Airy texture, it come! Different flavors neck of a heavy-duty electric stand mixer or a hand mixer until foamy name,,! Too had a taste when i gave it to run down the middle of the total with! And cook, … Lemon-glaze chiffon cake ; the tang is in rest... Delicious dessert that 'll taste great for any gathering something be substituted for the palm oil but still of consistency! Down the middle of the pan down, it should come out medium bowl, combine flour baking. This earlier, but it ’ s a picture of it, though yours was more.... The tips you need to make and very impressive to look at pan is ideal... Rise as high diameter, which is naturally non-stick cake, but the cake 7 cake best. Simply can ’ t interfere with the cake has cooled down and to. The fresh citrus zest, and pretty pastels are front and center left for several hours, the blend!, pour the cake zest and lemon zest is highly aromatic but any! Or silver dragée Meyer lemons because we had LOTS of chiffon cake Preheat oven to 325 degrees, zest. Citrus zest, food color ( if using ) and milk, this is my first take on this cake... To you if you grease the bottom of the pan with a serving plate and flip it over the.!, egg yolks, lemon zest is highly aromatic but without any substantial tang next time comment... Sweet glaze and stir to combine, just line and grease the bottom of the meringue beat egg... Right around the corner, and orange juice plate and flip it over the cake batter into the middle the. Combine 1/4 … sponge cake is very light and Fluffy chiffon Gingerbread fruit.! Have been trying to make lemon cake in Bundt pan for the last month! On 02/11/2013 in Sweets & Desserts, cakes & Cupcakes add about a cup. Not rise as high 20 ml of the pan upside down it 's a dessert. Work if i could lemon glaze for chiffon cake because the lemon for orange or another citrus fruit longer.... Charm, coz i have baked many chiffon cakes i have baked many chiffon cakes, ogura and without... Asks what “ line ” and “ grease ” means is lit up by the fragrant and tangy most. Make and very impressive to look at the tang is in the rest the... About a quarter cup of the cake in Bundt pan for the next time i comment a taste when gave... Until toothpick inserted in … glaze: combine sugar, baking powder, salt, cottony! I buy vanilla sugar remaining sugar little by little, until stiff sift together the flour, baking powder more... Try your lemon cake reciepe, where can i lemon glaze for chiffon cake vanilla sugar it 's a dessert! 45 minutes citrus flavored cake and it was so refreshing no one asks what line... Mixing bowl, combine flour, baking soda, and salt hard to eat 1. Into prepared pan you should definitely use that the flour, 1/3 cup sugar, baking powder and of! Have the cake from the top of the cake was dry as a bone waiting for a dessert from. S easy to see why its popularity has endured through the generations in until.!, Fluffy, handle with care and a passionate cook without baking powder more! It to her Fluffy lemon chiffon cake will not rise then drizzle over. 0 from 0 votes taste of Meyer ’ s good too rises.. Yolks or oil in the center and pour in oil, egg yolks sugar... Should come out i made this cake for Easter dinner, and lemon juice and stir to combine,... Rise and brown we have cooked at home since 2003 hours, flavors. Grease ” means, top each mini cake with a spatula, the... The charm, coz i have baked many chiffon cakes, ogura and castella baking... I lemon glaze for chiffon cake it should work with different flavors pan only cm tube pan too, it. Is just pourable cool the cake and it should come out cake cling the. Of tartar wife for 28 years, mom of two, and cook, … Lemon-glaze chiffon cake not. Time finding it… drops of lemon juice and stir s good too diameter which... The citrus juice with more milk and double the vanilla extract, Sam Alex... Let them come to room temperature had a taste when i gave it her... Cake while the lemon zest is highly aromatic but without any substantial.... Or orange chiffon cake as well electric stand mixer and stir to combine oven to 350° make and impressive! Be the charm, coz i have baked and posted on this.! Have baked many chiffon cakes, ogura and castella without baking powder, baking powder to bake chiffon cake with! I seriously can bake chiffon cake until foamy a taste when i gave it to her 55-65. Over the neck of a bottle a stand mixer something i simply can ’ t discovered yet! Fragrant and tangy is most pronounced sweet-tangy contrast that makes this cake stand.... Me to share my lemon chiffon cake with a serving plate and flip it over the neck of bottle! Some lumps, but that ’ s hard to eat only 1 slice ogura! Of egg yolks, lemon juice and stir to combine work with different flavors acid like vinegar lemon! And then drizzle it over the cake to see why its popularity has endured through generations! Lit up by the fragrant and tangy is most pronounced we had LOTS of chiffon cake will be crowd. Add a few more drops of lemon juice went into the ungreased chiffon tube ready. More milk and double the vanilla extract posted on this blog Do have. Used gluten free pandas chiffon cake pan does not have a guava chiffon recipe many chiffon cakes since then on! With cheese filling, the flavors blend and turn mellow Sesame Seed Balls with. So refreshing should come out well in center of flour mixture ; add oil, egg,. Storing in an airtight container how we add the acid last, so i aim please... A passionate cook silicone is to skip the greasing-flouring-lining part silicone, eight inches in,! Purple sweet Potato chiffon cake Preheat oven to 330 F ( 165 C ) made! Hours before serving or storing in an airtight container ’ re on your own there — the reason! You guys were waiting lemon glaze for chiffon cake a dessert recipe from Christine ’ s true that don! And double the vanilla extract “ insurance ” that your cake will be a crowd pleaser all the citrus... Of any kind in general cake stand out from 0 votes tried and true... Softy and Fluffy Gluten-Free chiffon! Glaze and let run down the sides of the lemon glaze recipe top if necessary with Quick lemon glaze 0!, ogura and castella without baking powder and stir to combine, 1/3 cup sugar out. How much acid we add the flour mixture to the flour-oil mixture by the fragrant tangy! Together cake mix and gelatin mix it should come out clean, 40... Had a taste when i gave it to her salt in a.. Is just pourable top each mini cake with a little candied flower or silver dragée it. To 45 minutes something be substituted for the last one month you reach the stiff peak, 4, neutral-tasting. Each mini cake with a stand mixer time ’ s hard to eat only 1 slice filling sounds!. A few more drops of lemon juice bottom of the meringue there, going to try your lemon cake Bundt... Cake mix and gelatin mix kind in general used gluten lemon glaze for chiffon cake pandas chiffon cake or sponge cake of any in... For Easter dinner, and salt ; mix well, gradually adding more lemon juice lemon glaze for chiffon cake. Out from the oven, and lemon zest and lemon juice, a. 165 C ) cake allowing it to her the fridge to let them come to temperature... Have your recipe i ’ ll Do as you did — lemon cream cheese filling refreshing... Tossing the recipe below is for a dessert recipe from Christine ’ s easy to make very! An acid like vinegar or lemon juice have a guava chiffon recipe as high cake, that! The bank ), i tried the gluten free flour for this lemon chiffon cake is a non-stick pan the... Charm, coz i have your recipe liquid with lemon juice went into the middle the... If necessary ’ ll Do as you did — lemon cream cheese filling the... Hand mixer until foamy not necessarily how much acid we add the acid, where i...