Lemon Chiffon CakeLemon Chiffon Cake
Lemon Chiffon Cake
Lemon Chiffon Cake
Mia Campbell
Mia Campbell
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Recipe - Coal Harbour
wk19_chiffoncake_600x360.jpg
Lemon Chiffon Cake
Prep Time10 Minutes
0
Cook Time25 Minutes
Ingredients
1 cup [120 g] all-purpose flour
½ cup [50 g] almond flour
1 ½ tsp baking powder
½ tsp kosher salt
2 eggs
½ cup extra-virgin olive oil
½ cup coconut sugar
½ tsp almond extract
Grated zest of 1 lemon
¼ cup fresh lemon juice
Powdered Sugar for dusting (optional)
Directions

Directions

1. Preheat your oven to 350°F. Butter the bottom and sides of an 8-in cake pan or bundt pan, then dust with an additional sprinkle of flour. Set the pan aside.

2. In a medium bowl, whisk together the flour, almond flour, baking powder, and salt.

3. In a large bowl, whisk the eggs, the olive oil and coconut sugar, whisk until the sugar is fully incorporated. Add in the almond extract, lemon zest, and lemon juice. Add the wet mixture to the dry mixture.

4. Pour the batter into the prepared pan. Hold the pan just slightly higher than the counter height and drop it on the counter to eliminate any air bubbles, complete this 3-4 times.

5. Bake until the cake is beautifully golden brown, and a toothpick inserted in the centre comes out clean, approximately 25 minutes. Once cool, loosen the edges of the cake from the pan and transfer it to a cooling rack or cake plate.

6. Serve with powdered icing or glaze, optional.

Nutritional Information

D

10 minutes
Prep Time
25 minutes
Cook Time
0
Servings

Shop Ingredients

Makes 0 servings
1 cup [120 g] all-purpose flour
Robin Hood - All Purpose Flour, Original
Robin Hood - All Purpose Flour, Original, 1 Kilogram
$6.29$0.63/100g
½ cup [50 g] almond flour
Not Available
1 ½ tsp baking powder
Western Family - Baking Powder
Western Family - Baking Powder, 450 Gram
$7.49$1.66/100g
½ tsp kosher salt
Diamond - Kosher Salt
Diamond - Kosher Salt, 1.36 Kilogram
$13.99$1.03/100g
2 eggs
Gold Egg - White Eggs Large
Gold Egg - White Eggs Large, 6 Each
$3.69$0.62 each
½ cup extra-virgin olive oil
Not Available
½ cup coconut sugar
Only goodness - Organic Coconut Sugar
Only goodness - Organic Coconut Sugar, 454 Gram
$7.49$1.65/100g
½ tsp almond extract
Club House - Pure Almond Extract
Club House - Pure Almond Extract, 43 Millilitre
$5.99$13.93/100ml
Grated zest of 1 lemon
Lemons - Large Fresh, Each
Lemons - Large Fresh, Each, 1 Each
$0.79 was $1.29
¼ cup fresh lemon juice
Lemons - Large Fresh, Each
Lemons - Large Fresh, Each, 1 Each
$0.79 was $1.29
Powdered Sugar for dusting (optional)
ROGERS - Icing Sugar
ROGERS - Icing Sugar, 1 Kilogram
$5.59$0.56/100g

Nutritional Information

D

Directions

Directions

1. Preheat your oven to 350°F. Butter the bottom and sides of an 8-in cake pan or bundt pan, then dust with an additional sprinkle of flour. Set the pan aside.

2. In a medium bowl, whisk together the flour, almond flour, baking powder, and salt.

3. In a large bowl, whisk the eggs, the olive oil and coconut sugar, whisk until the sugar is fully incorporated. Add in the almond extract, lemon zest, and lemon juice. Add the wet mixture to the dry mixture.

4. Pour the batter into the prepared pan. Hold the pan just slightly higher than the counter height and drop it on the counter to eliminate any air bubbles, complete this 3-4 times.

5. Bake until the cake is beautifully golden brown, and a toothpick inserted in the centre comes out clean, approximately 25 minutes. Once cool, loosen the edges of the cake from the pan and transfer it to a cooling rack or cake plate.

6. Serve with powdered icing or glaze, optional.