This is the perfect summer dessert!
Recipe adapted from Taste of Home.
Glazed Lemon Chiffon Cake
1 cup unbleached, all-purpose flour
3/4 cup Demerara sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3 eggs, separated
1/2 cup cold water
1/4 cup canola oil
Lemon zest from peel of two lemons (save some zest for the glaze and the rest of the lemons for juice)
1 teaspoon vanilla
1/4 teaspoon cream of tartar
2 cups powdered sugar
Fresh lemon juice from 2 lemons
In a small bowl, combine flour, sugar, baking powder, and salt. Whisk together. In a large bowl, mix the egg yolks, water, oil, lemon peel, and vanilla. Add dry ingredients. With electric hand beaters, mix until well blended. Rinse off beaters, and in another bowl, beat egg whites and cream of tarter until they form medium/hard peaks. Fold into batter.
Pour into an ungreased tube pan. Cut batter with a butter knife to remove air pockets. Bake on the lowest oven rack at 350 degrees for 30-35 minutes or until the top springs back when touched. Remove from oven, immediately invert pan, and let rest until cake can be easily removed from pan.
While the cake upside down in the pan, quickly mix the glaze together. Remove cake from the tube pan onto a cookie sheet or cake platter, and spoon glaze over the top while still warm. You can serve immediately or let the cake cool.