This lemon chiffon cake recipe is light and airy, with a delicate texture that melts in your mouth. It's made with egg whites, which are whipped until stiff peaks form, then folded into the batter. To make this cake, you will need flour, sugar, baking powder, salt, eggs, vegetable oil, lemon zest, and lemon juice. Mix the dry ingredients together, then add the wet ingredients and mix until smooth. Whip the egg whites until stiff peaks form, then fold them into the batter. Pour the batter into a greased cake pan and bake for 30-35 minutes. Let the cake cool before serving.
