Summer Dessert: Simple Lemon Chiffon Cake

Image via: Williams-Sonoma

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Ingredients

12 to 16 servings

All-purpose flour (2 cups)

Baking powder (3 teaspoons)

7 eggs (separated)

Water (3/4 cup)

Canola oil (1/2 cup)

Cream of tartar (1/2 teaspoon)

Vanilla extract (2 teaspoons)

Sugar (1-1/2 cups)

Salt (1 teaspoon)

Lemon peel (4 teaspoons, grated)

For Lemon Frosting

Softened butter (1/3 cup)

Lemon juice (1/4 cup)

Powdered sugar (3 cups)

Dash salt

Lemon peel (4-1/2 teaspoons, grated)

Image via: Cake Journal

Preparations

1. Take a large bowl and put the egg whites in it. Leave it for 30 minutes at the room temperature.
2. Preheat the oven to 325°. Take a big bowl and mix baking powder, salt, sugar, and flour together.
3. Take another bowl and whisk in water, oil, egg yolks, vanilla extract, and lemon peel. Add the mixed flour and pound well.
4. Add cream of tartar to egg whites. Whisk in with a beater until stiff peaks form. Mix one fourth of the whites into batter and then fold the remaining too. Fold in the whites very gently. Otherwise, the cake will be denser instead of chiffon.
5. Take an ungreased tube pan (10 inches) and pour the mixture gently. To remove air pockets, cut through it with a knife.
6. Bake the cake for 50 to 55 minutes. After that, move it from the pan to a dish and cool for at least one hour.
7. Take all the frosting ingredients small bowl and whisk in until smooth. Spread the mixture over the cake top and it is ready for serving.

Tips

1. You can also make a layer cake with the similar recipe. Use lemon curd between the layers and top with whipped cream. The taste will be equally delicious.

This cake, which is exclusively made of lemon, is a wonderful, refreshing summertime dessert. It will be a dream for lemon lovers and the baking is so easy that even a novice cook who has never made a homemade cake before can make it.

Do you have any twists on this Lemon Chiffon Cake Recipe that you would add? How about orange or lime? Yum!

For more dessert recipes on Stagetecture, click here.

Summer Dessert: Frozen Lemonade Pie with Raspberries

Image via: Global Sugar Art

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Ingredients

16 servings

• 1 package of lemon-flavored gelatin (3 ounces)

• ½ can frozen lemonade concentrate (melted; 12 ounces)

• Softened cream cheese (4 ounces)

• 1 cup whipped cream (thawed; 8 ounces)

• Boiling water (1/2 cups)

• 2 Graham pie crusts (6 ounces each)

• Fresh or thawed frozen raspberries (1 cup)

Image via: Driscolls

Preparation

• Fill a small bowl with boiling water and add gelatin to it. Stir the mixture for approximately 2 minutes until gelatin is completely dissolved in the water.

• Now, take a larger bowl and whip cream cheese in it with a mixer. Keep beating until it becomes creamy.

• Continuously whisk in concentrate and then gelatin until mixed together.

• Stir in whipped cream and fresh or frozen raspberries and pour the mixture into the crusts.

• Keep the pies in the refrigerator until firm.

• Serve cold after topping with fresh raspberries!

Tips

• You can preserve the remaining pie in the refrigerator for up to one week.

• You can use any other berries like strawberries or blueberries instead of raspberries.

• Some people may find the dessert too tart. They can reduce the sourness by adding some sugar. It is also possible to replace the lemon gelatin with peach-flavored gelatin or the lemonade with grape juice concentrate.

This refreshing summer dessert is sure to blow your mind away. It tastes like drinking raspberry lemonade in a solid form. In addition, the crunchy graham crust and the creamy filling will make each bite enjoyable.

For more desserts on Stagetecture, click here.