Lemon Chiffon Cake

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Yield 15 servings Diabetic recipe from the SPLENDA company. Nutritional Information, per serving: Energy: 151 calories; Protein: 3.5 g; Fat: 8.1 g; Carbohydrates: 15.9g. Per serving with glaze: Energy: 167 calories; Protein: 3.5 g; Carbohydrates: 20.0 g. Preparation time does not include 45 minutes cooling.

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Ingredients [?]

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  • add   3/4 cup water
  • add   1/2 cup icing sugar (optional)
  • add   2 1/4 cups sifted cake-and-pastry flour
  • add   1 teaspoon salt
  • add   2 egg yolks
  • add   1 tablespoon lemon juice (optional)
  • add   2 tablespoons lemon juice
  • add   1 tablespoon baking powder
  • add   1/2 cup vegetable oil
  • add   4 teaspoons grated fresh lemon rind
  • add   8 egg whites
  • add   1 cup Splenda sugar substitute
  • add   1 teaspoon cream of tartar


  1. In a bowl, sift together flour, SPLENDA, baking powder and salt.
  2. Make a well in centre of flour mixture.
  3. Add ingredients to well in the following order: oil, egg yolks, water, lemon rind and juice.
  4. Beat with mixer at medium speed until smooth.
  5. Beat egg whites with cream of tartar until very stiff peaks form.
  6. Add batter and fold in gently.
  7. Pour into ungreased 10-inch (25 cm) tube pan or non-stick Bundt pan.
  8. Bake at 325F (160C) for about 50 minutes.
  9. Invert pan and cool for 45 minutes.
  10. Gently loosen cake from pan.
  11. LEMON GLAZE: Mix 1/2 cup (125 mL) icing sugar and about 1 Tbsp (15 ml) lemon juice, until smooth Drizzle over cooled cake.