Lemon Glazed Orange Chiffon Easter Cake


  • 2 1/4 C. Flour

  • 2 C. Sugar

  • 1 T. Baking Powder

  • 1/2 t. Salt

  • 6 eggs separated

  • 1 T. Orange Zest

  • 3/4 C. Orange Juice

  • 1/2 C. Vegetable Oil

  • Butter

  • Confectioner's Sugar

  • Lemon Juice


1.) Sift flour, 1 1/2 cups sugar, baking powder and salt together, then set aside. In another bowl whisk together yolks, orange zest, orange juice and oil.

2.) In a mixing bowl add flour mixture to wet ingredients and mix on low until smooth. Then beat egg yolks and the rest of the sugar until stiff peaks from. Fold egg whites into cake mixture.

3.) Pre-heat oven to 325 degrees, lightly oil and flour the cake pan then pour in mixture or you could oil then pan, then put down wax paper. Bake for 35 to 45 minutes until golden brown. Let cool and then drizzle icing over the cake.

To Make Icing:

1.) Melt 9 tablespoons of butter.

2.) Add 2 1/4 cups confectioners sugar to 4 1/2 tablespoons hot water.

3.) Then mix in butter and 5 1/2 tablespoons lemon juice.

4.) Mix together until very smooth.