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Lemonade Chiffon Cake (1967)


  • 2 1/4 cups sifted flour*
  • 1 cup sugar
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 1/2 cup oil
  • 5 egg yolks
  • 1/2 cup water
  • 1/4 cup lemon juice
  • 1 cup egg whites (about 8)
  • 1/4 teaspoon salt
  • 1/2 cup sugar


From the Kentucky Living archives – 1967.

One, ten-inch Tube Cake

Sift together flour, 1 cup sugar, baking powder and salt.  Make a well in flour mixture and pour in oil. Add egg yolks, water and lemon juice; beat until smooth.

Beat egg whites and 1/4 teaspoon salt until soft peaks form. Gradually, beat in 1/2 cup sugar, beating until stiff, but not dry peaks form.

Pour flour-egg yolk mixture slowly over egg whites and fold in gently until well blended. Turn into ungreased tube pan. Bake in preheated 325 degree oven about 1 hour and 15 minutes, or until done. Invert pan and cool cake.

Remove from pan and slice horizontally into three layers. Fill with Lemon Custard filling.

*If you don’t sift and in the absence of other directions spoon flour directly from container into a one-cup dry measure, level off, then remove two level tablespoonfuls per cup. NOTE: If self-rising flour is used, omit baking powder and salt.

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