Low- Carb Lemon Chiffon Cake

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 133.1
  • Total Fat: 3.4 g
  • Cholesterol: 143.4 mg
  • Sodium: 108.0 mg
  • Total Carbs: 20.3 g
  • Dietary Fiber: 1.5 g
  • Protein: 7.5 g

View full nutritional breakdown of Low- Carb Lemon Chiffon Cake calories by ingredient
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Number of Servings: 10


    8 Egg whites
    1/2 c .Granulated Sugar
    1 tsp. Cream of tartar,
    7 egg yolks
    1 c. Whole Wheat Flour,
    1/3 c. Lemon Juice
    1/4 tsp. salt


Preheat oven 325 degrees. In a large bowl, beat egg whites until foamy; add cream of tartar and salt. Beat until soft peaks form; add ¼ c. sugar, beating until stiff. Set aside. In a small bowl, beat egg yolks until light, thick and lemon colored, about 3 minutes. Gradually beat in ¼ c. sugar. Add flour and lemon juice and mix. Fold beaten egg white into yolk mixture.

Pour into UNGREASED 10” tube pan and bake @ 325 for 40-50 minutes until top springs back. Invert cake and cool completely. Remove from pan.

Number of Servings: 10

Recipe submitted by SparkPeople user TRISHJACK.

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