Lemon Chiffon Cake
This is a sugar-free lemon chiffon cake that is yummy and zesty.
VIEW MORE TAGS
VIEW LESS TAGS
Quick and Easy
ADD TO SHOPPING LIST
Gavia™ Natural Sweetener
SHOW ALL IMAGES
Mix Egg (2) yolk and Gavia™ Natural Sweetener (2 tablespoon). Whisk until fluffy.
Add Lemon (1), Lemon Extract (1/4 teaspoon) and Vanilla Extract (1/4 teaspoon). Whisk until combined.
Whisk in Milk (2 tablespoon) and Oil (2 tablespoon) until well combined.
Sift and stir in All-Purpose Flour (40 gram), Corn Starch (10 gram), Baking Powder (1/2 teaspoon) and Salt (1/8 teaspoon). Set aside.
Using a stand mixer whisk egg whites until frothy. Slowly add in Gavia™ Natural Sweetener (3 tablespoon). Whisk on high speed until stiff peaks are formed.
Fold into the lemon cake mixture 1/3 at a time.
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.
Preheat the oven at 338 degrees F (170 degrees C).
Place cake mixture into preheated oven and bake for 35 minutes at 338 degrees F (170 degrees C).
Cool the cake upside down. Remove from pan, serve and enjoy!
Share Your Tips
Write a review...
You May Also Like
Lightened Up Chocolate Bourbon Pecan Pie
The Skinny Fork
Peach Blueberry Crisp
Pip and Ebby
Pumpkin Hand Pies with Pecan Streusel
Old Fashioned English Toffee
Angie's Southern Kitchen
GET THE SIDECHEF APP
Make cooking easy
Discover personalized recipes, organize your meal plans, shop ingredients, and cook with confidence alongside our FREE, step-by-step cooking app.
You're one smart cookie! 🍪
Thank You! 😀
To revoke your consent, please clear your browser cookies and refresh the page.