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

Lemon Chiffon Cake Recipe

Read Reviews (41)
4.56 41
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

Ingredients

  • 7 eggs, separated
  • 2 cups King Arthur Unbleached 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
  • LEMON FROSTING:
  • 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.

Directions

  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.

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

Reviews for Lemon Chiffon Cake(41)

AVERAGE RATING
   (39)
RATING DISTRIBUTION
5 Star
 (31)
4 Star
 (2)
3 Star
 (3)
2 Star
 (3)
1 Star
 (0)
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MY REVIEW
Reviewed Apr. 16, 2014

Excellent cake! Frosting too heavy for such a lite cake.....next time will dust with powered sugar. Used 2 tsps. lemon juice instead of all that lemon zest in cake also.....tasted amazing! Looking forward to baking this one again.

MY REVIEW
Reviewed Mar. 29, 2014

Make this a layer cake....add lemon curd between layers and frost with whipped cream!! Fabulous !!!!

MY REVIEW
Reviewed Mar. 28, 2014

very good

MY REVIEW
Reviewed Mar. 9, 2014

Definitely a keeper! The texture is a little like sponge cake, very moist with great lemon flavor.

MY REVIEW
Reviewed Aug. 27, 2013

This makes me think of lemon angel food cake. It turned out well- moist and tasty. I think the next time I make it I may try to make the cake more lemony and the frosting more mild.

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