Lemon Chiffon Cake

Directions

1. 1
   Preheat oven to 350°F. Butter and flour an 8-inch round cake pan.
2. 2
   For the cake:
3. 3
   In a large bowl, using an electric mixer, beat egg whites to soft peaks. Add 1/2 cup sugar and beat until stiff peaks form.
4. 4
   In a separate bowl, beat vegetable oil, remaining 1/2 cup sugar and salt. Add egg yolks, 1 at a time. Add lemon juice and lemon zest. Fold in flour and mix until just combined. Set aside.
5. 5
   Slowly add 1/2 of the egg white mixture into the egg yolk mixture. Using a rubber spatula, carefully fold in the remaining egg white mixture. Spread the batter into the prepared cake pan and bake for 40-45 minutes until a toothpick inserted into the middle of the cake comes out clean. Transfer the cake to a cutting board and allow to cool before slicing.
6. 6
   For the syrup:
7. 7
   In a small saucepan, combine sugar, water, lemon juice, and lemon zest over medium heat. Bring to a boil, reduce the heat, and simmer until the sugar has dissolved, about 5 minutes, stirring occasionally, Remove the pan from the heat and allow the syrup to cool, about 20 minutes.
8. 8
   To serve, spoon some of the syrup onto each small plate or shallow bowl and lay a slice of cake on top. Drizzle the cake with additional syrup.