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Lemon Chiffon Cake

  • Author: Lily Ernst
  • Total Time: 40 minutes
  • Yield: 12


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


  • 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


  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.


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

  • Prep Time: 20 min
  • Cook Time: 20 min
  • Category: dessert
  • Method: bake
  • Cuisine: American

Keywords: lemon chiffon cake recipe

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