Read reviews (34)
Rate recipe
"This moist, airy cake was my dad's favorite. My mom revamped the original recipe to include lemons. I'm not much of a baker, so I don't make it very often. But it is well worth the efffort." —Trisha Kammers, Clarkston, Washington
This recipe is:
Contest Winning
Nutritional Facts 1 slice equals 345 calories, 13 g fat (4 g saturated fat), 100 mg cholesterol, 288 mg sodium, 54 g carbohydrate, 1 g fiber, 4 g protein.
Originally published as Lemon Chiffon Cake in Taste of Home April/May 2008, p37
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!
Get Recipes >
A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.
Tell us what you think of this recipe. Did you modify it? Would you make it again? Rate it today! >
Rate and Review this Recipe
Reviewed on May. 18, 2010 by conservativegranny
I made this for our Mother's Day gathering. It was a huge hit! Very lemony (I used fresh lemons) light and moist. It tasted like lemonade. I could have eaten it without the frosting. A bit too much lemon for me but the rest of the gang loved it. I would make it and instead top with strawberries and some whipped cream.
Reviewed on Apr. 15, 2010 by time2cook
Just ok. Liked the lemon flavor, but the cake was dry, not moist at all. Icing was good, but the cake was a little dense and bland. Maybe a box of instant lemon pudding would add flavor and moisture?
Reviewed on Mar. 22, 2010 by TERIJUNE
I made this cake yesterday afternoon. I'm not sure if I did something wrong, but when I took the cake out oven after performing the "spring test" and inverted it, a bunch of gloppy cake oozed out. I turned it back over and put it back in the oven for quite some time. I haven't tried the cake yet, but I'm questioning what I could have done wrong.
Reviewed on Mar. 21, 2010 by xicota
Yes, Abby21, lemon peel and lemon zest are the same---zest is achieved with a "bar zester". This tool "shaves" the peel from the fruit in fine shreds, with no pith. I wouldn't be without this handy gadget! I also use it when I make marmalades. Your idea of replacing some of the water w/juice I will definitely try.
Reviewed on Mar. 20, 2010 by Abby_21
There..cake is tasted and sampled. I will definitely make it again, but the cake itself is quite bland. Think I would try it next time using 1/4 c lemon juice and 1/2 c. water instead of 3/4 c. water. The lemon peel just didn't add much flavour and lemons here are 89 cents a piece. I left the peel out of the frosting because of the cost. It was nice and tangy!
I'm just making this right now because it sounds fantastic. One question: is grated lemon peel the same thing as lemon zest?
Reviewed on Mar. 19, 2010 by vellenww
I have made this cake about 5 or 6 times - and it is a winner! Everyone loves it and is serves a lot of people.
Reviewed on May. 07, 2009 by larain
This is a wonderful cake! I'm making it again!
Reviewed on Apr. 13, 2009 by sandyshores
This was delicious! The cake was subtle while the icing packed a punch. My family loved it. I will definately make it again.
Reviewed on Apr. 12, 2009 by smfeldner
I made this dessert for our family's Easter dinner. It was gone in seconds. A huge hit! Served with strawberry-rhubarb compote. Will definitely make again.
Our 10 most popular recipes for the month delivered right to your inbox!
© Reiman Media Group, LLC., 2013