I have a Meyer Lemon tree that loves to produce lemons. So I always feel badly if I don’t use all her lemons. I give them away, I juice them and freeze the juice, I zest them and freeze the zest, I slice them and freeze the slices, I cook with them. I have tried lemon marmalade, but didn’t think that was worth the effort. I have made lemon extract and that was super easy and well worth it. I’ve made lemonade concentrate — which is better than anything you can buy. I’ve also cut them up, added coarse salt and put them in a jar — and preserved them in the refrigerator.

This is one of my favorite recipes for a light lemon chiffon cake. My family was a little excited to taste it, and hence we took it out of the tube pan a little early before it had cooled completely — hence there is a dip on one side. But the flavor was perfect.

Lemon Chiffon Cake
Author: deilataylor.com
Ingredients
  • 7 eggs, separated
  • 2 cups all-purpose flour
  • 1-1/2 cups sugar
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 cup water
  • 1/4 cup meyer lemon juice
  • 1/2 cup light olive oil
  • 4 teaspoons meyer lemon zest
  • LEMON FROSTING:
  • 3 Tablespoons butter, softened
  • 4 Tablespoons cream cheese, softened
  • 3 cups confectioners’ sugar
  • 1/4 cup lemon juice
  • 4-1/2 teaspoons lemon zest
  • 2 teaspoons lemon extract
Instructions
  1. Place egg whites in a large bowl; let stand at room temperature 30 minutes. Add cream of tartar to egg whites; with clean beaters, beat on medium speed until stiff peaks form.
  2. Preheat oven to 325°. In another bowl, whisk the egg yolks, water, oil, lemon peel and vanilla; add to dry ingredients and beat until well blended. Fold a fourth of the whites into batter, then fold in remaining whites.
  3. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake 50-55 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour.
  4. Run a knife around side and center tube of pan. Remove cake to a serving plate. In a small bowl, combine frosting ingredients; beat until smooth. Spread over top of cake, allowing frosting to drape down the sides.