An excellent recipe for a lemon chiffon cake is this one from the web site Cooking.com. I did alter it a little, but not by much. It had a great texture and taste.
Take note that it calls for cake flour not all purpose. There is a difference and chiffon and angel food cakes need cake flour. Any flour left over will keep well in the freezer in a freezer bag. This type of cake is great alone or as a base for a trifle, shortcake or with ice cream. Do not grease the pan or it will not rise. I have a angel food cake pan with a removable bottom that I use just for this type of cake.
Lemon Chiffon Cake
2 cups sifted cake flour (sift before measuring)
1 cup sugar
1 tablespoon baking powder (this is the correct amount)
1/2 teaspoon salt
1/2 cup vegetable oil
1/2 cup lemon juice (about 4 lemons)
2 teaspoons finely grated lemon peel
1/4 cup water
6 eggs separated
1/2 teaspoon cream of tarter
Powdered sugar for a garnish
Preheat the oven to 325 degrees F. Set aside a 10-inch ungreased tube cake pan.
In a large bowl, whisk the flour, sugar, baking powder and salt.
Place the oil, lemon juice, water, vanilla and lemon zest in a large measuring cup. Stir in the egg yolks.
Make a well in the bowl of the flour mixture and pour the wet mixture in. Whisk until the two mixtures are just combined.
In a medium bowl, combine the egg whites and cream of tartar. Using an electric mixer, whip the whites until stiff. Fold into the cake batter until no more streaks of white appear. Pour the batter into the cake pan and bake in the oven until a toothpick inserted into the cake comes out clean, about 45-50 minutes.
Remove the pan from the oven and invert to cool for 1 hour. If your pan does not have legs, invert the pan onto the neck of a bottle. Once cooled, use a thin spatula to loosen the sides of the cake from the pan. Gently pull the cake to separate it from the pan. Dust with confectioners’ sugar when cool.