Show Subscription Form

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

Lemon Chiffon Cake Recipe

Publisher Photo
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 effort. —Trisha Kammers, Clarkston, Washington
TOTAL TIME: Prep: 25 min. Bake: 50 min. + cooling
MAKES:12-16 servings
TOTAL TIME: Prep: 25 min. Bake: 50 min. + cooling
MAKES: 12-16 servings


  • 7 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
  • 1/3 cup butter, softened
  • 3 cups confectioners' sugar
  • 1/4 cup lemon juice
  • 4-1/2 teaspoons grated lemon peel
  • 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.


  1. Place egg whites in a large bowl; let stand at room temperature 30 minutes.
  2. Place oven rack in the lowest position. Preheat oven to 325°. In a large bowl, combine flour, sugar, baking powder and salt. In another bowl, whisk the egg yolks, water, oil, lemon peel and vanilla; add to dry ingredients and beat until well blended. Add cream of tartar to egg whites; with clean beaters, beat on medium speed until stiff peaks form. Fold a fourth of the whites into batter, then fold in remaining whites.
  3. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake 50-55 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour.
  4. Run a knife around side and center tube of pan. Remove cake to a serving plate. In a small bowl, combine frosting ingredients; beat until smooth. Spread over top of cake, allowing frosting to drape down the sides. Yield: 12-16 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

5 Star
4 Star
3 Star
2 Star
1 Star
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 :
Reviewed Jan. 5, 2015

"It tastes alright, could be more lemony for my taste. I'm also trying to figure out why it DOES NOT look anything like the picture, i.e., YELLOW!!!! The outside is a golden brown and the inside is white. Should I have used food coloring and then what about the outside of it?"

Reviewed Nov. 13, 2014 Edited Nov. 15, 2014

"I tried the cake and the top didn't bake!!! I baked it for sixty minutes and it still was mushy.

The stuff that baked was really good with raspberries though. I'm going to try again."

Reviewed Jul. 22, 2014

"The frosting was just a tad heavy but still delicious."

Reviewed Jul. 14, 2014

"LEMON LOVERS DREAM - I was very hesitant to make a homemade cake, let alone a Chiffon Cake. Absolutely delicious. Made this for a 4th of july party. Everyone loved it and some came back for seconds. Followed the recipe to exact, using fresh lemons. I had read the reviews on the frosting/glaze but I found it was just perfect. Make sure you GENTLY fold in egg whites. If not, cake will be more dense instead of "chiffon".."

Reviewed Jun. 19, 2014

"I made this last night, I didn't have fresh lemons to get lemon zest so I used lemon juice from the bottle I inverted it over night. I made a lemon glaze with some of the lemon juice milk and icing sugar. I invited my mom over today to taste it with me and it is one of the best cakes I have ever made my mom loved it so much she took some home to share with her husband definitely will be making it again. Not sure why it didn't work out for some people maybe they didnt bake it long enough or preheat the oven or it could be the folding in of the egg whites because you dont want to lose all that air you whipped into them so you have to do it delicately"

Loading Image