A picture of Lemon Chiffon Cake.

Lemon Chiffon Cake

Magman @cook_2893602

Lemon Chiffon Cake

Magman @cook_2893602

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Ingredients

50 mins

12 servings

2 1/4 lbVanilla cream cake mix
1/4 tspBaking soda
3/4 lbEggs
1.48 of a pound Water
1/4 tbspLemon extract
1.67 of a pound Canola oil
1Zest from 1 lemon
3/4 cupLemon cake filling
2 lbButter cream icing

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Steps

50 mins

1

Preheat oven to 350°
2

Line 2/ 9" cake pans, line w/ parchment paper, stay paper w/ cooking spray.Combine water, oil, cake mix, & baking soda in a bowl & mix for 3 minutes on low. Add eggs, lemon zest, & extract. Mix well.
3

Divide batter evenly between pans. Bake for 35 minutes. Allow to cool at room temp.
4

Place a layer on a plate. Spread a thin layer of butter cream over cake. Pipe a border around the top. Spread cake filling over the butter cream. Place second layer on cake, & spread butter cream on top & sides of cake. Garnish top w/ gummy lemon slices.

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Cooksnaps

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Magman @cook_2893602

on January 01, 2012 00:00

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Keywords

Cake Lemon Egg Butter

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