1. Place a rack in the center of the oven, and preheat the oven to 325 F. Set aside an ungreased 10-inch tube pan. 2. Wash and dry the lemons and oranges. Grate the lemons to yield 1 tablespoon zest.

Dear SOS: Several years ago you published a lemon chiffon cake recipe for Passover. It called for sifting cake flour and potato starch several times and cooking down lemon juice. It might have been ...

Brighten your day with a Super Moist Lemon Chiffon Cake! This recipe delivers an incredibly light, airy, and tender crumb bursting with refreshing lemon flavor. Perfect for any occasion! One of my ...

Though I’m trying to read two books, I always end up picking up some cookbook I’ve left laying around the house and leafing through it. I only stop when I see a recipe that makes me start compiling an ...

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This cake has long been a favorite of mine to serve during cool weather. Great Orange Cake 2 sticks unsalted butter 1 1/2 cups sugar 3 large eggs, lightly beaten 2 teaspoons pure vanilla extract 2 1/2 ...

Most people are familiar with the airy texture of angel food cake. They know what they’re getting into with a classic yellow sponge. But too few have experienced the joy of chiffon. Like the gossamer ...

September makes me think of my mom. Her birthday was on the 14th, so when she hit the big 90, we decided to have a BIG party. We just invited everybody — friends, family, neighbors. That was when we ...

Note: "American Cake" author Anne Byrn notes that this "authentically American" cake was created in the 1920s in Los Angeles by Harry Baker, an insurance salesman and hobby baker. "Baker eventually ...

Separate the eggs while and yolks. Place the egg yolks in one bowl and the whites (along with the extra egg white) in another bowl. 2. Preheat the oven to 170 degrees C and have a 9 inch (25 cm) cake ...

Note: This recipe calls for a 10-inch angel food cake pan (preferably a pan with a removable insert). Our recipes, your kitchen: If you try this or any other recipe from the L.A. Times Test Kitchen, ...