Lemon Chiffon Cake

Preheat your oven to 325 degrees.

Sift all of the dry ingredients (flour, sugar, baking powder and salt) together 3 times in a large bowl and set aside.

In a separate large bowl whisk the egg yolks, water, vegetable oil, lemon zest, vanilla, lemon extract together. Set aside

Mix the egg yolk mixture into the dry ingredients until combined, set aside.

In the bowl of your stand mixer using the whisk attachment, add the egg whites and cream of tartar whisk everything together until you reach medium peaks. Do not over whisk the egg whites so they are dry.

Fold the egg whites into the egg yolk mixture in 3 different parts until everything has been incorporated and folded together.

Carefully transfer the lemon chiffon cake batter to an un-greased angle food cake pan. Run a knife through the batter once it’s in the cake pan to make sure there are no large air pockets in the batter.

Bake the cake in your pre-heated oven for 50-60 minutes or until it’s golden brown and a tooth pick comes out clean.

Remove from the oven and carefully invert the angel food cake pan (should have legs on it) to cool the cake. Let the cake cool completely before removing it from the pan.

To make the frosting, add the softened butter, powdered sugar, vanilla, zest and juice of one lemon mixing everything together until well combined.

Spread the frosting over the top of the cake and decorate with lemon zest. Serve and enjoy!