When life gives you lemons… (III)


After Part I and Part II of my small lemon-series of blogposts today in Part III it is all about cake. I’ve made a few lemon cakes before but I wanted to try a new recipe this time. So, I looked at all my recipe books and found a Martha Stewart recipe for a Lemon Chiffon Cake – Now, this is definitely a cake I hadn’t heard before so I just had to give this American classic a try.
I adapted the recipe a bit as I didn’t have all the ingredients at home but it worked really well, so I decided to post my version here on the blog.
The cake is sooooo fluffy – enjoy 🙂

Instead of using one normal square baking form I used two small one’s made out of cardboard – that way the Lemon Curd with the stitched label from my previous posts and the cake made one nice gift.

Lemon Chiffon Cake

You will need:
– 105g flour
– 1/4 tsp baking soda
– 1/4 tsp salt
– 150g sugar + 1 tbsp sugar
– 3 eggs
– 60ml sunflower oil
– 57ml water
– 2 tbsp grated lemon zest
– the juice from 2-3 lemons
– 1/2 tsp vanilla extract
– a bit of icing sugar for dusting
– Lemon curd and whipped cream for serving

Preheat the oven to 160 degrees. Sift together flour, baking soda, salt and the 150g sugar.

In a separate, bigger bowl mix together oil, water, egg yolks, lemon zest, lemon juice and vanilla. Once this is combined add the flour mix and beat until smooth.

In a new bowl beat the egg whites until stiff and soft peaks form. Gradually add the left over 1 tbsp of sugar and beat on high speed for another two minutes.

Fold 1/3 of the egg-white-mixture into the egg-yolk-mixture. Once that is done fold in the rest.

Transfer the dough in a baking form but don’t grease it (in the book a 7-inch tube pan is recommended). Bake for around 45 minutes, until a wooden skewer comes out clean after sticking in the cake.

Let the cake cool completely, remove from the baking form and dust with icing sugar.
Serve with whipped cream and Lemon Curd.


As mentioned before, this is a recipe out of the book “Cakes” by Martha Stewart that I adapted slightly to my needs.

I really enjoyed this mini-series of blogposts – I hope you did too!
Next week there will be a new edition of the monthly Food Exchange…I can’t wait.



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