Lemon Chiffon Cake
Ingredients
- 2 cups (223 g) sifted cake flour
- 1½ cups (300 g) granulated sugar
- 1 Tbsp. baking powder
- ½ tsp. Diamond Crystal or ¼ tsp. plus ⅛ tsp. Morton kosher salt
- 8 eggs, separated, at room temperature
- ½ cup vegetable oil
- 2 Tbsp. finely grated lemon zest (from about 2 large lemons)
- ½ cup fresh lemon juice
- ½ tsp. cream of tartar
- Powdered sugar for serving
- Whipped cream and raspberries, to garnish (optional)
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