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Lemon Chiffon Cake

LEMON CHIFFON CAKE

By Gloria Pitzer, as seen in… Gloria Pitzer’s Mostly 4-Ingredient Recipes (Secret RecipesTM, St. Clair, MI; April 1986, p. 67)

INGREDIENTS:

4-oz pkg. instant lemon pudding [powder]

18-oz box yellow cake mix

4 eggs

1 cup water

4 TB oil

INSTRUCTIONS:

Stir together dry ingredients. Put other 3 ingredients in blender , on high speed, about half a minute or until smooth. Pour over dry mixture. With electric beaters on high speed, blend until batter is very smooth.

Pour into greased and floured, 10-inch, tube pan. Bake at 350°F for 55 minutes or until tester inserted into [center of] cake comes out clean.

Cool upright, in pan, on rack for 45 minutes. Loosen [sides] with tip of sharp knife. Invert onto platter. Drizzle with thin vanilla icing. Serves 8-10.

 

See also…

Mondays & Memories of My Mom – Spring Cleaning Time

By TheRecipeDetective

Hi! I'm Laura Emerich and Gloria Pitzer, the ORIGINAL Secret Recipe Detective, is my mom. This website is lovingly dedicated to her memory and legacy.

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