Lemon Chiffon Cake
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.
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.
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)
- 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.
- 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.
- Using the same beaters, beat the egg yolk mixture until smooth.
- 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.
- Pour the batter into an ungreased 10″ tube pan with removable bottom. Bake at 325F for an hour.
- Invert the pan and let cool completely before removing the cake from the pan.
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.
You might also like:
- Vanilla Chiffon Cake
- Chocolate Chiffon Cake
- Lemon Sugar Cookies
- Lemon Pound Cake
- Lemon Poppy Seed Muffins
Did you make this recipe? Please kindly leave a comment with your star rating below.
Lemon Chiffon Cake
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 cups (200g) granulated sugar
- 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
- 1/2 cup (100g) granulated sugar
Instructions
- Preheat oven to 325F
- Sift the flour, 1 cup sugar, baking powder, and salt into a large mixing bowl.2 cups (235g) cake flour or all-purpose flour, 1 cups (200g) granulated sugar, 1 Tbsp baking powder, 1/2 tsp salt
- Make a well in the center and add the egg yolks, oil and water.7 large egg yolks, 1/2 cup (125ml) vegetable oil, 3/4 cup (188ml) cold water
- Then add vanilla, and lemon zest. Set aside.1 tsp vanilla extract, 1 Tbsp lemon zest
- 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.7 large egg white, 1/2 tsp cream of tartar or lemon juice, 1/2 cup (100g) granulated sugar
- Using the same beaters, beat the egg yolk mixture until smooth. Scrape down the sides and bottom of the bowl as needed.
- 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.
- 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.
- 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.
Calories: 297kcal, Carbohydrates: 41g, Protein: 6g, Fat: 12g, Saturated Fat: 2g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 3g, Trans Fat: 0.1g, Cholesterol: 113mg, Sodium: 239mg, Potassium: 83mg, Fiber: 1g, Sugar: 25g, Vitamin A: 152IU, Vitamin C: 1mg, Calcium: 78mg, Iron: 1mg
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For lemon chiffon cake, May I add in lemon juice instead of cold water. Thank to your lovely recipes on chiffon cakes ! I have been making so many for my friends, it is so satisfying following your receipes, love it and thanks again 👏🥰
You’re very welcome, Rita, and thank you for your kind words. You can replace some of the water with lemon juice (like 1/4 cup). Replacing all of the water will make it too sour.
I have written about this great chiffon cake before . I make this often,serve it with fruit,yogurt, or whipped cream for dessert. Totally delicious. In number 2 instructions we put flour, baking soda , 1 cup sugar, and salt. But it says 11/2 cups sugar. I think the 1/2 cups goes with egg whites in number 5 instructions. Thank you, love all your recipes!
Ah thanks for catching that, Lily! The new feature doesn’t let you split the ingredients. I’ll list it separately so it’s more clear.
Moist and airy cake. It was big hit. Thank you!
You’re very welcome, Kim. Enjoy!
Will lining of the tube pan affect the cake rising? I sometimes hav problem with a dense layer on the cake. Can you tell me what I did wrong? I like to try your cake this week!
Yes, so please do not line the tube pan. The dense layer is caused by the batter separating while baking. This happens when the egg whites have been over beaten or not properly/thoroughly folded into the egg yolk batter. Hope this helps and please let me know if you have any other questions. Good luck!
No lemon juice? Does it get enough flavor from the zest?
Yes, just make sure to grate a tablespoon of zest. Lemon juice doesn’t actually provide much flavor, tang mostly.
I disposed of my tube pan as the nonstick coating was loosening. Can I make this cake in another type pan, I.e. Bundt?
It would be hard to remove from a Bundt pan. A 9×13″ pan lined with parchment paper on the bottom would work better or two round cake pans would work too.
I made this cake today!!!delicious and can’t believe how beautiful and high it is!so so good!!!! Will make at Easter and serve with cream and fruit! Thanks for all your great, well explained recipes.
You’re very welcome and thank you for your lovely comment!
I have never made a chiffon cake of any sort, but I made this forEaster this year and it was a hit! So delicious, lemony, spongy and light all at the same time! I took it to another level and cut it into 3 layers, spread lemon curd and homemade whipped cream in between the layers then topped it off with fresh raspberries. OMG to die for! One thing I will do differently is put parchment paper on the bottom of the pan, as my tube pan does not have a removable bottom.
Thank you for your wonderful feedback and great idea of elevating it into a layer cake!
One of the best chiffon cakes I’ve ever made. Super soft and fluffy and just the right amount of lemon. Thank you!
You’re welcome and thank you for your kind words, Clara!
I have been baking a long time, but get nervous about the thought of putting something in a tube pan with a removable bottom and no waxed paper like my grandmother always did. Looking forward to making this.
Hi
I love chiffon cakes and have always made an orange chiffon. I’m just wondering you don’t include fresh lemon juice in your recipe. Does it affect the texture of the cake??
Great question! I find that adding lemon juice doesn’t add any flavor or do anything for the recipe, so that’s why I didn’t include it. I hope that helps and I hope you enjoy my recipe!