• This and many other recipes are featured in our book Back-Order: With a Measure of Grace

    Heavenly Lemon Chiffon Cake

    We love this cake. It was featured in O, The Oprah Magazine, which we also love. Make it and be happy.

    • 2 cups flour 
    • 1 1/2 cups sugar 
    • 1 tablespoon baking powder 
    • 3/4 teaspoon salt 
    • 3/4 cup cold water 
    • 1/2 cup vegetable oil 
    • 2 teaspoons vanilla 
    • Zest from 2 lemons 
    • 5 egg yolks 
    • 7 egg whites
    • 1/2 teaspoon cream of tartar 


    • 1/3 cup soft butter 
    • 2 cups powdered sugar
    • Zest from 1 lemon 
    • 2 teaspoons lemon juice

    Preheat oven to 350 degrees. 

    Combine flour, sugar, baking powder and salt in bowl and stir to mix. Add in order: the cold water, the oil, vanilla, lemon zest, and, one by one, the five egg yolks. Set batter aside. Combine egg whites and cream of tartar and beat until very stiff (much stiffer than angel food cake). Fold egg whites into the batter and pour batter into an ungreased tube pan. Bake 40 minutes. Hang upside down over a bottle until cake is cool. Turn out.

    For glaze, mix soft butter with powdered sugar, zest and lemon juice. Spread over cooled cake.