Meyer Lemon Chiffon Cake
- 7 large eggs room temperature
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup water
- 1/2 cup vegetable oil
- 2 Meyer lemons zest & juice
- 2 teaspoons vanilla extract
- 1/2 teaspoon cream of tartar
Meyer Lemon Glaze
- 1 cup confectioners’ sugar
- 1 Meyer lemon zest & juice
- 1 teaspoon butter
- Preheat oven to 325°F, and lightly grease a 10-inch tube pan.
- Measure the flour, sugar, baking powder, and salt in a large bowl, and toss together to combine thoroughly.
- Separate the seven eggs, adding the yolks to a small mixing bowl, and the whites to a larger one.
- Add water, oil, lemon juice and zest, and vanilla to the eggs yolks in the smaller bowl. Beat together until the mixture is smooth.
- Add the egg yolk mixture to the flour mixture, and beat the batter until it is well combined.
- Add the cream of tartar to the egg whites. Beat the egg whites with a mixer or a whisk until they are stiff, but not dry.
- Fold the egg whites into the batter gently by adding a quarter of it at a time.
- Spoon the batter gently into the prepared tube pan. Using a clean butter knife, run through the middle of the cake all the way around to remove any large air pockets.
- Bake on the lowest rack of your oven for about 50 to 55 minutes. The top of the cake should spring back slightly when you tap it.
- When it is done, remove the pan from the oven, and invert it immediately and place on a rack – but do not remove from the pan. Allow it to cool for about 1 hour.
- Once cooled, run a sharp knife around the sides and center of the pan to release the cake.
- Combine the sugar, Meyer lemon juice and zest in a small bowl, and beat together until smooth.
- Melt the butter in a saucepan, and add it to the glaze as you whisk.
- Pour over the cake and serve.