Lemon Chiffon Cake Recipe

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Lemon Chiffon Cake
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  1. In a bowl, sift together flour, SPLENDA, baking powder and salt.
  2. Make a well in centre of flour mixture.
  3. Add ingredients to well in the following order: oil, egg yolks, water, lemon rind and juice.
  4. Beat with mixer at medium speed until smooth.
  5. Beat egg whites with cream of tartar until very stiff peaks form.
  6. Add batter and fold in gently.
  7. Pour into ungreased 10-inch (25 cm) tube pan or non-stick Bundt pan.
  8. Bake at 325F (160C) for about 50 minutes.
  9. Invert pan and cool for 45 minutes.
  10. Gently loosen cake from pan.
  11. LEMON GLAZE: Mix 1/2 cup (125 mL) icing sugar and about 1 Tbsp (15 ml) lemon juice, until smooth Drizzle over cooled cake.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 149.83 Kcal (627 kJ)
Calories from fat 77.07 Kcal
% Daily Value*
Total Fat 8.56g 13%
Cholesterol 24.73mg 8%
Sodium 275.87mg 11%
Potassium 191.82mg 4%
Total Carbs 15.35g 5%
Sugars 5.61g 22%
Dietary Fiber 0.28g 1%
Protein 3.78g 8%
Vitamin C 1.2mg 2%
Iron 0.7mg 4%
Calcium 82mg 8%
Amount Per 100 g
Calories 230.97 Kcal (967 kJ)
Calories from fat 118.81 Kcal
% Daily Value*
Total Fat 13.2g 13%
Cholesterol 38.12mg 8%
Sodium 425.28mg 11%
Potassium 295.71mg 4%
Total Carbs 23.66g 5%
Sugars 8.64g 22%
Dietary Fiber 0.42g 1%
Protein 5.83g 8%
Vitamin C 1.9mg 2%
Iron 1.1mg 4%
Calcium 126.4mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.7
  • 4

Good Points

  • saturated fat free

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