Show Subscription Form





Lemon Chiffon Cake Recipe
Lemon Chiffon Cake Recipe photo by Taste of Home

Lemon Chiffon Cake Recipe

Read Reviews
4.5 59
Publisher Photo
This moist, airy cake was my dad's favorite. Mom revamped the original recipe to include lemons. I'm not much of a baker, so I don't make it very often. But when I do, my family is thrilled! —Trisha Kammers, Clarkston, Washington
TOTAL TIME: Prep: 30 min. Bake: 50 min. + cooling
MAKES:12-16 servings
TOTAL TIME: Prep: 30 min. Bake: 50 min. + cooling
MAKES: 12-16 servings

Ingredients

  • 7 large eggs, separated
  • 2 cups all-purpose flour
  • 1-1/2 cups sugar
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 3/4 cup water
  • 1/2 cup canola oil
  • 4 teaspoons grated lemon peel
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon cream of tartar
  • FROSTING:
  • 1/3 cup butter, softened
  • 3 cups confectioners' sugar
  • 4-1/2 teaspoons grated lemon peel
  • 1/4 cup lemon juice
  • Dash salt

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.

Directions

  1. Place egg whites in a large bowl; let stand at room temperature 30 minutes. Meanwhile, preheat oven to 325°.
  2. Sift flour, sugar, baking powder and salt together twice; place in another large bowl. In a small bowl, whisk egg yolks, water, oil, lemon peel and vanilla until smooth. Add to flour mixture; beat until well blended.
  3. Add cream of tartar to egg whites; with clean beaters, beat on medium speed just until stiff but not dry. Fold a fourth of the whites into batter, then fold in remaining whites.
  4. Gently spoon batter into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest oven rack 50-55 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely in pan, about 1 hour.
  5. Run a knife around sides and center tube of pan. Remove cake to a serving plate.
  6. In a small bowl, combine frosting ingredients; beat until smooth. Spread over cake. Yield: 16 servings.
Originally published as Lemon Chiffon Cake in Taste of Home April/May 2008, p37

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.

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Lemon Chiffon Cake

AVERAGE RATING
   (50)
RATING DISTRIBUTION
5 Star
 (38)
4 Star
 (5)
3 Star
 (5)
2 Star
 (1)
1 Star
 (1)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Jan. 25, 2016

"everyone loved this cake but the 2nd time I made it I used the lemon juice from the lemons instead of water, was just as awesome a wee bit more lemony"

MY REVIEW
Reviewed Jan. 18, 2016

"This cake took forever to make, was so looking forward to eating it, after grating all those lemons and wasting 7 eggs this was the worst cake I have ever made, will not be making this again...don't know what I did wrong ...good luck!,!!!!"

MY REVIEW
Reviewed Jan. 16, 2016

"i have made this cake for my family and they love lemon, so it is a real hit. It is so tender."

MY REVIEW
Reviewed Jan. 15, 2016

"I used to love the Betty Crocker orange chiffon cake mix they made many years ago. If I changed the lemon juice and zest to orange, do you think it would work?"

MY REVIEW
Reviewed Jan. 12, 2016

"I made the cake and icing just as written maybe a little more lemon juice in the icing. Mt husband and I thought it was delicious. Just what I was looking for, loved the tart sweetness. Thanks for sharing. My cake and icing looked exactly like the picture. I will make this for any special occasion."

Loading Image