This lemon chiffon cake is incredibly soft and fluffy. It’s also moist with a delightful fresh lemon flavor. Follow my easy recipe for the best lemon chiffon cake. Lemon chiffon cake topped with strawberries and lemon slices on a white cake stand.

Why this recipe is so great:

  • Cottony-soft texture – This chiffon cake is soft and fluffy like a cloud. The texture is nice and airy, and just melts in your mouth.
  • Superb taste – With the freshness of the lemon zest and the richness of the eggs, this cake tastes like lemon custard.
  • Refreshing – This lemon chiffon cake is a nice change from all the decadent desserts. Especially during the hot summer months or after a heavy meal. It’s light, refreshing, and tastes amazing! Perfect for any occasion.

Two slices of lemon chiffon cake on white plates with cream and strawberries.

Ingredients you’ll need:

  • all-purpose flour or cake flour
  • granulated sugar
  • baking powder & salt
  • eggs
  • vegetable or canola oil
  • vanilla extract
  • lemon zest
  • cream of tartar or lemon juice

How to make lemon chiffon cake:

(the ingredient amounts are listed in the printable recipe card further below)

Picture collage of how to make lemon chiffon cake

  1. Sift the flour, sugar, baking powder, and salt into a large mixing bowl. Make a well in the center and add the egg yolks, oil, water, vanilla, and lemon zest. Set aside.
  2. In another large bowl, beat the egg whites until foamy. Add in the cream of tartar. Continue mixing and slowly add in the sugar. Beat until stiff peaks form. Set aside.
  3. Using the same beaters, beat the egg yolk mixture until smooth.
  4. Fold in 1/4 of the egg whites to lighten up the mixture. Then gently fold in the rest in two equal parts until just combined.
  5. Pour the batter into an ungreased 10″ tube pan with removable bottom. Bake at 325F for an hour.
  6. Invert the pan and let cool completely before removing the cake from the pan.

Lemon chiffon cake batter in pan then baked and cooling upside down.

How to serve:

Serve as is or with a dusting of powdered sugar. It’s also great served with a dollop of whipped cream or vanilla yogurt and some fresh fruit.

FAQ:

What is lemon chiffon cake?

It’s a type of sponge cake made with oil and separately beaten egg whites which gives the cake its signature moist and super fluffy texture. And it’s mainly flavored with lemon zest.

What does lemon chiffon taste like?

Rich and custardy with a bright, subtle lemon flavor.

Can you freeze lemon chiffon cake?

Yes, it can be frozen for up to 3 months. Let the cake cool completely, and tightly double wrap in saran wrap. Thaw overnight in the fridge. Bring to room temperature before serving.

Can lemon chiffon cake be made into small cupcakes?

Yes, just bake it for less time and this recipe will make about 24 cupcakes.

Lemon chiffon cake on a white cake stand with a few slices cut.

You might also like:

Did you make this recipe? Please kindly leave a comment with your star rating below.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Lemon Chiffon Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Lily Ernst
  • Prep Time: 20 min
  • Cook Time: 60 min
  • Total Time: 1 hour 20 minutes
  • Yield: 12 servings
  • Category: dessert
  • Method: bake
  • Cuisine: American
Print Recipe

Description

This lemon chiffon cake is incredibly soft and fluffy. It’s also moist with a delightful fresh lemon flavor.

Ingredients

  • 2 cups (235g) cake flour or all-purpose flour
  • 1 & 1/2 cups granulated sugar, divided
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 7 large egg yolks, room temperature
  • 1/2 cup (125ml) vegetable oil
  • 3/4 cup (188ml) cold water
  • 1 tsp vanilla extract
  • 1 tbsp lemon zest (about 1 large lemon)
  • 7 large egg white, room temperature
  • 1/2 tsp cream of tartar or lemon juice

Instructions

  1. Preheat oven to 325F
  2. Sift the flour, 1 cup sugar, baking powder, and salt into a large mixing bowl. Make a well in the center and add the egg yolks, oil, water, vanilla, and lemon zest. Set aside.
  3. In another large bowl, beat the egg whites until foamy. Add in the cream of tartar. Continue mixing and slowly add in the sugar. Beat until stiff peaks form. Set aside.
  4. Using the same beaters, beat the egg yolk mixture until smooth. Scrape down the sides and bottom of the bowl as needed.
  5. Fold in 1/4 of the egg whites to lighten up the mixture. Then gently fold in the rest in two equal parts until just combined and no white streaks remain.
  6. Pour the batter into an ungreased 10″ tube pan with removable bottom. Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean. 
  7. Invert the pan and let cool completely before removing the cake from the pan. Slice with a serrated knife using a gentle sawing motion.

Notes

Leftovers can be stored in an airtight container or tightly covered with plastic wrap at room temperature for 3-4 days.