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

Lemon Chiffon Cake Recipe

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4.5 49
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 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.

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
   (51)
RATING DISTRIBUTION
5 Star
 (39)
4 Star
 (4)
3 Star
 (5)
2 Star
 (3)
1 Star
 (0)
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MY REVIEW
Reviewed Apr. 8, 2015

"Everyone loved it, light and airy and a pure simple lemon flavor, will make again and again"

MY REVIEW
Reviewed Apr. 6, 2015

"I baked this recipe for our Easter dessert. It was really good the way it is, but I think I will try substituting lemon juice for the water in the cake. With all the grated lemon peel, you may as well use the juice from the lemons you use. I also didn't have a "tube" pan, so I used a deep Bundt pan. That worked fine except it was difficult to get it out of the pan. This recipe says to use an ungreased pan, but I think I will try a greased and lightly floured pan the next time. I thought the icing was too thick, I was wanting more of a glaze, so I used a little more lemon juice. Very tasty. This cake is not going to be light and fluffy like an angel food cake, it's more dense than that, as long as you know that from the start you won't be disappointed. If you want a light yellow cake, use store bought eggs. I used farm fresh eggs and it was pretty yellow. Your cake is not going to turn out like the picture unless all of the brown edges stay in the pan when you remove the cake. Good Luck! It's worth trying."

MY REVIEW
Reviewed Mar. 5, 2015

"So good!!! This cake was beautiful, light, moist, and delicious. I wanted to make sure my cake would taste lemony, so I used a 1/2 cup of fresh squeezed lemon juice and only 1/4 cup of water. This gave it a beautifully lemon flavor. I would recommend making this change to the recipe. I cannot imagine a more perfect lemon cake. Every crumb of this cake was savored and enjoyed by my family and coworkers. I made the lemon frosting, but did not have any more lemon peel, so I substituted 1/2 tsp lemon extract in place of lemon peel. It wasn't as spreadable as I liked, so I added a little bit of milk so it could drizzle down the sides of the cake. The frosting was very lemony and delicious, but I'd prefer another type of frosting-- perhaps a buttercream. Surprisingly, the frosting by itself tasted like an amazing melt-in-your mouth lemon candy which I may make again as candy!"

MY REVIEW
Reviewed Feb. 22, 2015

"most excellent; my daughter loved it and asked for the recipe. It is really quite easy and turned out beautifully. It is a large cake so judge yourself accordingly--if your pan is on the small side, take out a bit of the batter."

MY REVIEW
Reviewed Feb. 6, 2015

"I'm an experienced baker and always looking for a new treat to customize. I baked the cake using 2 round pans. I added extra lemon zest to the cake--what can I say...I love lemon. I also added lemon curd in between the layers before frosting. I used a cream cheese icing with lemon juice and lemon zest. WOW!!! This has to be the lightest, fluffiest most delicious cake I've made in a while. This one is a keeper. I've read the other reviews and I think you might be mixing in your egg whites instead of folding them in gently. If you mix them, it deflates the proteins and adds moisture to the batter giving you a wet cake. I hope that tip helps and I sure hope you are up to trying this again...it is just delicious!"

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