Lemon Chiffon Cake

From: Shari2

On Sep 16, 2006

I liked this recipe but it didn't have enough lemon flavor for us. I plan on making this again but adding more lemon flavor to it.

From: ladypit

On Sep 3, 2006

A good solid cake diabetic cake recipe. Really a beautiful cake, with a light lemon flavor and airy texture. As the cake aged it got a little dry but was perked up easily by adding a little glaze (which I did not do to it originally). While not the most diabetic friendly addition, I did find that a tbsp. of Rita L's Lemon Curd (#61278) was divine on top. This is a good solid cake recipe. Thanks Toolie!

From: Kim D.

On Jan 31, 2006

I followed the directions without changes, but felt this cake didn't have much flavor. I ended up making a powdered sugar icing (which defeated the purpose of being sugar-free and diabetic)just to give it a little more taste. Nextime I might try using more lemons and more lemon zest.

From: moxie

On Mar 7, 2004

I keep on my kitchen counter a white milk-glass fruit bowl on a pedastal, always filled with lemons. Truth be known, they are there more for color than cooking. But your recipe coaxed me to pull them out, zest them and juice them, and put them in a cake. I am so glad I did. This cake had a lovely texture for me, airy and light, with a wonderful tart flavor. I will confess to using twice the zest, and adding some to the glaze as well. Most things, I think, improve with more zest. Thanks you, friend, for sharing your recipe and my kitchen today.