This is a sugar-free lemon chiffon cake that is yummy and zesty. Perfect healthy dessert for you and your family!
Total Time
4hr
0.0
0 Ratings
Author: ZaTaYaYummy
Servings:
4
Ingredients
•
2
Eggland's Best Classic Eggs
, separated
•
1/3
cup
Natural Sweetener
, divided
•
1
Lemon
, zested
•
1/4
tsp
Lemon Extract
•
1/4
tsp
Vanilla Extract
•
2
Tbsp
Milk
•
2
Tbsp
Oil
•
1/3
cup
All-Purpose Flour
•
2
tsp
Corn Starch
•
1/2
tsp
Baking Powder
•
1/8
tsp
Salt
Cooking Instructions
1.
Preheat the oven at 340 degrees F (170 degrees C).
2.
Mix Eggland's Best Classic Eggs (2) yolk and Natural Sweetener (2 Tbsp). Whisk until fluffy.
3.
Add Lemon (1), Lemon Extract (1/4 tsp) and Vanilla Extract (1/4 tsp). Whisk until combined.
4.
Whisk in Milk (2 Tbsp) and Oil (2 Tbsp) until well combined.
5.
Sift and stir in All-Purpose Flour (1/3 cup), Corn Starch (2 tsp), Baking Powder (1/2 tsp), and Salt (1/8 tsp). Set aside.
6.
Using a stand mixer whisk egg whites until frothy. Slowly add in Natural Sweetener (3 Tbsp). Whisk on high speed until stiff peaks are formed.
7.
Fold into the lemon cake mixture 1/3 at a time.
8.
Pour mixture into a 6-inch chiffon cake pan. Drop pan a few times to raise air bubbles out. Skewer to remove big air bubbles.
9.
Place cake mixture into preheated oven and bake for 35 minutes at 340 degrees F (170 degrees C).
10.
Cool the cake upside down. Remove from pan.
Nutrition Per Serving
CALORIES
196
FAT
9.7 g
PROTEIN
4.6 g
CARBS
22.8 g
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