Lemon Chiffon Layer Cake

Name: Lemon Chiffon Layer Cake
Ingredients: 1 cup (7 ounces/198 grams), sugar; 1 1/4 cups (5 ounces/142 grams), cake flour; 1 1/2 teaspoons, baking powder; 1/4 teaspoon, salt; 5 , large eggs (2 whole, 3 separated), room temperature; 6 tablespoons, unsalted butter, melted and cooled; 2 teaspoons, vanilla extract; 1 teaspoon, grated lemon zest plus 2 tablespoons juice

Desserts or Baked Goods
Cakes

Appears in Cook's Country October/November 2017

Our Lemon Chiffon Layer Cake has enough structure to stand alone or serve as the base for our Blum's Coffee Crunch Cake.

SERVES Makes one 9-inch cake layer

TIME 1¼ hours, plus 2 hours cooling

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