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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 166.0
  • Total Fat: 0.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 56.9 mg
  • Total Carbs: 37.2 g
  • Dietary Fiber: 3.3 g
  • Protein: 6.7 g

View full nutritional breakdown of Lemon Chiffon Cake calories by ingredient
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Lemon Chiffon Cake

Submitted by: KKOCYAN


Number of Servings: 12

Ingredients

    1 1/4 C whole wheat flour
    1 teas vanilla extract
    1 teas lemon extract
    1 teas grated lemon zest
    10 large egg whites
    1 teas cream of tarter
    3/4 C agave nextar
    1/2 C agave nextar
    2 large egg whites
    1/2 teas cream of tarter
    1 Tb lemon juice
    1/4 teas lemon extract
    1/2 teas vanilla extract

Directions

In large bowl sift flour, stir vanilla extract, lemon extract and lemon zest. In seperate bowl beat egg whites until frothy. Add cream of tarter until soft peaks form about 1-2 minutesGradually add agave. Fold egg whites into flour mixture. Spoon the batter into pans. Bake 45 minutes. To
prepare frosting in sauce pan agave boil over medium heat. Let simmer 3-4 minutes. In a double boiler, over , med. heat beat egg whites, cream of tarter, and lemon juice mix for 4-5 mins. until frosting is thick. Beat in the lemon extract and vanilla extract for 2 mins. more.

Number of Servings: 12

Recipe submitted by SparkPeople user KKOCYAN.






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Member Ratings For This Recipe

  • I've been cooking and baking for eons and usually can figure out the directions but the directions for this cake are VERY confusing. Do you REALLY put the extracts and zest into the flour? All the directions are to say the least, confusing. Maybe fixing the punctuation may clear it up. I hope so! - 10/22/10

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  • Okay... I made this cake for my husband's birthday. I used my own simple icing sugar and lemon juice icing instead of the one called for in the recipe and everyone in my family, including a 5 yr old and an 8 yr old, had at least seconds. BTW, bake at 325 for a bit less time. :) - 8/31/10

    Reply from KKOCYAN (8/31/10)
    Bake at 350 for 35-40 minutes or until tooth pick comes out clean.


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