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Homemade Lemon Chiffon Cake

 Homemade Lemon Chiffon Cake
“My mouth waters just thinking about this sweet, airy cake and its icing laced with the tang of lemon.” says Wendy Littman in Bradenton, Florida. “It was my mom's signature cake.”
6 ServingsPrep: 30 min. Bake: 30 min. + cooling


  • 1 cup all-purpose flour
  • 3/4 cup sugar
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 eggs, separated
  • 1/4 cup plus 2 tablespoons cold water
  • 1/4 cup canola oil
  • 1 teaspoon grated lemon peel
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • 1/4 teaspoon cream of tartar
  • 2 ounces cream cheese, softened
  • 3 tablespoons butter, softened
  • 2 tablespoons 2% milk
  • 2 teaspoons lemon juice
  • 2-1/3 cups confectioners' sugar


  • In a small bowl, combine the flour, sugar, baking powder and salt. In
  • another bowl, whisk the egg yolks, water, oil, lemon peel and
  • vanilla; add to dry ingredients. Beat until well blended. In another
  • bowl, beat egg whites and cream of tartar on medium speed until soft
  • peaks form; fold into batter.
  • Gently spoon into an ungreased 7-in. tube pan. Cut through batter

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Homemade Lemon Chiffon Cake (continued)

Directions (continued)

  • with a knife to remove air pockets. Bake on the lowest oven rack at
  • 350° for 30-35 minutes or until top springs back when lightly
  • touched. Immediately invert pan; cool completely, about 1 hour.
  • In a small bowl, beat the cream cheese, butter, milk and lemon juice
  • until smooth. Gradually beat in confectioners' sugar. Run a knife
  • around side and center tube of cake pan. Remove cake to a serving
  • plate; frost. Store in the refrigerator. Yield: 6 servings.
Nutritional Facts: 1 slice (prepared with reduced-fat cream cheese and reduced-fat butter) equals 526 calories, 17 g fat (5 g saturated fat), 123 mg cholesterol, 407 mg sodium, 88 g carbohydrate, 1 g fiber, 7 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.