LEMON CHIFFON DESSERT
You'll be on cloud nine when you try this easy-to-make, heavenly dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 7h12m
Yield 15
Number Of Ingredients 5
Steps:
- Heat oven to 350°F. Bake and cool cake as directed on package for angel food (tube) pan.
- Pour boiling water on gelatin in large bowl; stir until gelatin is dissolved. Refrigerate about 15 minutes or until thickened but not set.
- Add enough cold water to lemonade concentrate to measure 2 cups; stir into gelatin. Beat with electric mixer on medium speed until foamy.
- Beat whipping cream in chilled medium bowl on high speed until stiff; fold into gelatin.
- Tear cake into about 1-inch pieces. Fold cake pieces into gelatin mixture. Spread in ungreased rectangular baking dish, 13x9x2 inches.
- Cover and refrigerate at least 4 hours until firm but no longer than 24 hours. Cut into squares. Store covered in refrigerator.
Nutrition Facts : Calories 240, Carbohydrate 40 g, Cholesterol 25 mg, Fat 1, Fiber 0 g, Protein 4 g, SaturatedFat 5 g, ServingSize 1 serving, Sodium 330 mg
LEMON CHIFFON PUDDING
This is a recipe I found in my grandfathers recipe box. I made it the first time simply because I happened to have all the needed ingredients. Now I make it because it tastes so yummy!!
Provided by CHESSETTE
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 50m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- In a large bowl, stir together the flour and sugar until well blended. Stir in butter until smooth. Gradually beat in the egg yolks, lemon juice and milk. In a clean glass or metal bowl, whip egg whites with an electric mixer until stiff but flexible peaks form. Fold egg whites into the lemon mixture. Transfer to a casserole dish.
- Bake for 35 minutes in the preheated oven, or until set. Serve warm or chilled.
Nutrition Facts : Calories 265.7 calories, Carbohydrate 41.7 g, Cholesterol 124.8 mg, Fat 9.2 g, Fiber 0.2 g, Protein 5.4 g, SaturatedFat 5 g, Sodium 89.1 mg, Sugar 35.6 g
LEMON CHIFFON PUDDING CAKE
This is of the variety where the cake layer floats on a layer of lemon sauce underneath after baking.
Provided by DrGaellon
Categories Dessert
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350F/175°C.
- Mix flour and sugar until well blended.
- Beat together butter, lemon juice, milk, lemon zest and egg yolks until homogeneous (it won't be "smooth" because of the zest). Stir into dry ingredients just until blended.
- In a clean bowl, whip egg whites and cream of tartar (by hand or with electric beater) until stiff and glossy. Stir 1/4 of egg whites into base. Gently fold remaining whites into base, taking care not to deflate egg whites too much. Transfer to souffle dish or small casserole. Bake 35 minutes or until almost set (center of souffle should be slightly wobbly when pan is gently shaken). Serve hot or cold.
Nutrition Facts : Calories 267.1, Fat 9.6, SaturatedFat 5.2, Cholesterol 112.3, Sodium 104.3, Carbohydrate 41.3, Fiber 0.2, Sugar 35.7, Protein 5.2
LEMON PUDDING CAKE I
This is a family favorite for over 50 years. It makes a sauce on the bottom
Provided by Cali
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Yield 12
Number Of Ingredients 8
Steps:
- Beat together egg yolks, lemon juice, lemon rind, and butter or margarine until thick and lemon colored. Combine sugar, flour, and salt; add alternately with milk to the yolk mixture, beating well after each addition.
- Beat egg whites until stiff. Blend egg whites into batter on low speed of electric mixer. Pour into 8 inch square baking dish.
- Place a pan of hot water in the oven, and set the baking dish into the pan. Bake at 350 degrees F (175 degrees C) for 45 minutes.
Nutrition Facts : Calories 165 calories, Carbohydrate 31.1 g, Cholesterol 67 mg, Fat 3.3 g, Fiber 0.2 g, Protein 3.7 g, SaturatedFat 1.5 g, Sodium 139.7 mg, Sugar 26.7 g
LEMON CHIFFON CAKE
Make and share this Lemon Chiffon Cake recipe from Food.com.
Provided by Poohbear Pam
Categories Dessert
Time 1h30m
Yield 14 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F.
- (175 degrees C).
- In a large bowl, combine sifted flour, baking powder, salt, and 1/2 cup sugar.
- Add oil, egg yolks, water and lemon zest.
- Beat with an electric mixer until smooth.
- In a small bowl, beat egg whits and cream of tartar until soft peaks form.
- Gradually add 3/4 cup sugar, and beat until very stiff and shiny peaks form.
- Fold 1/2 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.
- Turn batter into ungreased 10 inch tube pan.
- Bake at 350 degrees F for 60 minutes or until a toothpick inserted in the center comes out clean.
- Invert cake and cool completely in pan.
- When cool, loosen edges and shake pan to remove cake.
- To make filling: Fold Cool Whip into prepared lemon filling.
- Chill until stiff.
- To assemble cake: Slice cake horizontally into 3 equal layers.
- Fill layers with 1/2 cup of filling.
- Spread remaining filling on outside of cake.
- Decorate with lemon slices.
Nutrition Facts : Calories 307.8, Fat 15.9, SaturatedFat 7, Cholesterol 71.2, Sodium 277.7, Carbohydrate 37.9, Fiber 0.5, Sugar 23.7, Protein 4.3
HEAVENLY LEMON CHIFFON CAKE
This cake is light, fluffy and moist, a perfect cake to serve to dinner guests. Use only cake flour for this.
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Set oven to 325 degrees.
- Prepare an ungreased 10-inch tube pan.
- In a large bowl, sift together flour, baking powder and salt, then sift one more time, then beat in oil, egg YOLKS, 1/4 cup plus 3 tablespoons lemon juice, water and lemon peel with an electric mixer at low speed for about 3 minutes.
- In a large dry copper or stainless steel bowl beat the room temperature egg whites with cream of tartar until stiff but not dry.
- Fold in about 1/4 of the whites into the batter to lighten, the gently fold in the remaining whites.
- Pour the batter into the ungreased tube pan.
- Tap on the counter to release any air pockets.
- Bake for about 1-1/4 hours, or until the cake is springy to the touch.
- Immediately invert cake in pan over neck of a bottle (I use an empty beer bottle for this).
- Cool the cake completely while inverted.
- Remove the cake from the bottle and place on the counter.
- Run a knife around the edges of the pan to loosen cake.
- Transfer the cake to a serving plate.
- Dust with powdered sugar.
Nutrition Facts : Calories 312.5, Fat 12.6, SaturatedFat 2.2, Cholesterol 141, Sodium 235.1, Carbohydrate 44.4, Fiber 0.6, Sugar 25.6, Protein 6.1
LEMON CHIFFON PUDDING
Make and share this Lemon Chiffon Pudding recipe from Food.com.
Provided by internetnut
Categories Dessert
Time 15m
Yield 5 serving(s)
Number Of Ingredients 5
Steps:
- Pour the boiling water or juice into a blender and sprinkle the gelatin over the top. Place the lid on and, leaving the lid slightly ajar (to allow steam to escape), carefully blend the mixture at low speed for 1 minute or until the gelatin is completely dissolved. Remove the lid and set the blended mixture aside for 10 minutes to cool slightly.
- Add the cheese to the blender mixture, place the lid on, and blend at low speed until the mixture is smooth. Transfer the blended mixture to a large bowl and whisk in the yogurt. Place the mixture in the refrigerator and chill for 15 minutes. Stir the mixure. It should be the consistency of pudding. If it is too thin, return it to the refrigerator for a few minutes.
- When the gelatin mixture has reached the proper consistency, stir it with a wire whisk until smooth. Using a wooden spoon, gently fold in the whipped topping.
- Divide the mixture among five 8-ounce wineglasses, cover, and chill for at least 3 hours or until set before serving.
Nutrition Facts : Calories 139.9, Fat 5.3, SaturatedFat 3.3, Cholesterol 18.2, Sodium 67.5, Carbohydrate 10.6, Sugar 1.9, Protein 13.3
LEMON CHIFFON CAKE
A chiffon cake recipe from Martha Stewart. Since chiffon cakes are made with oil, they will not get hard when refrigerated, so you can enjoy these for a bit longer.
Provided by ekoh3075
Categories Dessert
Time 1h5m
Yield 7 inch cake
Number Of Ingredients 12
Steps:
- Heat oven to 325 degrees and ready an ungreased 7-inch tube pan.
- In a medium bowl, sift together flour, baking soda, salt, and 3/4 cup granulated sugar. Set aside.
- In a large bowl, whisk together egg yolks, vegetable oil, 1/3 cup water, lemon juice, lemon zest, and vanilla. Add remaining dry ingredients; beat until smooth.
- In a large mixing bowl, use electric mixer on medium speed to beat egg whites until foamy.
- Add cream of tartar and beat on high speed until soft peaks form after about a minute. Gradually add remaining tablespoon of granulated sugar while beating on high speed until stiff peaks form.
- Gradually fold egg-white mixture into batter by folding in 1/3, then the remaining 2/3.
- Pour batter into pan; smooth the top with a spatula. Bake for about 45 minutes, or until toothpick inserted into cake comes out clean and cake is golden.
- Remove cake from oven and invert the pan over a glass soda bottle for 2 hours to cool.
- Turn cake right-side up, and remove cake by running a table knife between cake and pan and inverting the pan. Dust cake with confectioners' sugar and serve.
Nutrition Facts : Calories 245.8, Fat 10.1, SaturatedFat 1.7, Cholesterol 90.6, Sodium 158.5, Carbohydrate 35.4, Fiber 0.4, Sugar 23.6, Protein 3.9
LEMON CHIFFON CAKE
Make and share this Lemon Chiffon Cake recipe from Food.com.
Provided by Courtly
Categories Dessert
Time 1h15m
Yield 12-16 serving(s)
Number Of Ingredients 15
Steps:
- Let eggs stand at room temperature for 30 minutes. In a large mixing bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg yolks, water, oil, lemon peel and vanilla; add to dry ingredients. Beat until well blended.
- In another large mixing bowl, beat egg whites and cream of tartar on medium speed until soft peaks form; fold into batter. Gently spoon into an ungreased 10 inch tube pan. Cut through batter with a knife to remove air pockets.
- Bake on the lowest oven rack at 325 for 50-55 minutes or until top springs back when lightly touched. Immediately invert the pan; cool completely, about one hour.
- Run a knife around side and center tube of pan. Remove cake to a serving plate. In a small mixing bowl, combine frosting ingredients; beat until smooth. Spread over top of cake.
Nutrition Facts : Calories 461.2, Fat 17.2, SaturatedFat 5.4, Cholesterol 122, Sodium 385.9, Carbohydrate 72.1, Fiber 0.7, Sugar 54.7, Protein 5.9
FRESH LEMON CHIFFON CAKE
A very light and fresh yummy cake! I made this for a bridal shower and everyone raved. I have been asked so often for the recipe that I decided to post it.
Provided by Bowie Girl
Categories Dessert
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 19
Steps:
- Have frosting ready and at the temperature you like to frost with.
- Preheat oven to 320°F.
- Prepare cake pans: Coat bottoms of 3 (8-inch) round cake pans with cooking spray. Do not coat sides of the cake pans. Place wax paper on the bottom of the three cake pans and then spray the top of the wax paper with the cooking spray. Dust the wax paper bottom of all three pans with 1 table spoon of flour.
- Lightly spoon 2 cups cake flour into dry measuring cups, and level with a knife. Combine 2 cups cake flour, 1 cup sugar, baking powder, and ½ teaspoon salt in a large bowl, stirring with a whisk until well combined.
- Combine oil, 1/3 cups juice, 3 tablespoons water, 1 teaspoon rind, lemon extract, and egg yokes in a medium bowl, stirring with a whisk. Add oil mixture to flour mixture; beat with mixer at medium speed until smooth.
- Place egg whites in a large bowl; beat with mixer at high speed until foamy. Add cream of tartar; beat until soft peaks form. Gradually add remaining 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently stir one-fourth of the egg white mixture into flour mixture; gently fold in remaining egg white mixture.
- Divide cake batter equally among prepared pans, spreading evenly. Break air pockets by cutting through batter with a knife. Bake at 325 degrees for 20 minuets or until cake springs back when lightly touched. Cool in pans for 10 minuets on a wire rack; remove from pans. Remove wax paper from cake layers. Cool completely on wire racks.
- To assemble cake, place 1 cake layer on a plate; spread half of the filling over the cake layer. Top with second cake layer, remaining half of the filling, and third layer. Spread frosting over top and sides of cake. Garnish with mint, blueberries, and lemon wedges, if desired. Store cake loosely in refrigerator for up to three days. Slice into cake wedges.
Nutrition Facts : Calories 265.3, Fat 9.4, SaturatedFat 1, Cholesterol 41.5, Sodium 211.9, Carbohydrate 40.4, Fiber 0.4, Sugar 21.2, Protein 5
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