Show Subscription Form






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

Lemon Chiffon Cake Recipe

Read Reviews
4.5 62
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, but whenever I make this dessert 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

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
(53)
RATING DISTRIBUTION
5 Star
 (40)
4 Star
 (6)
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 Apr. 19, 2016

"This cake is fabulous!!! I made it for 2 separate occasions, both times to rave reviews. It's now one of my handful of go-to recipes. And, I should mention that I'm a professional baker."

MY REVIEW
Reviewed Apr. 3, 2016

"Made this cake, first time followed recipe. Only deviation from recipe was left in oven for 58 min. Cake was perfect. Served it to family and friends and was a tremendous hit with all. Next time I make recipe I will substitute water with lemon juice and water. I would like to taste a little more lemon in cake. Cake came out of tube pan perfectly and was very light and airy. Thanks for recipe submission - new favorite of mine."

MY REVIEW
Reviewed Mar. 24, 2016

"Gosh, I don't know what I did wrong. Nothing, really. I followed the instructions, with the minor exceptions of changing water to lemon juice, used coconut oil instead of canola. The cake rose beautifully, browned nicely....then it was time to invert it. I have the only kind of tube pan I know, the kind with two parts. Inverting it made the bottom start to slide. Not to mention, they don't make ketchup bottles like they used to, my beer bottles neck was too large, I was out was of options! I was standing there, holding the thing upside down, while hubby looked frantically for something to set the cake on! That's when I saw that it was literally falling out of the pan! Oops! I don't think it's supposed to do that :( Doing so, it broke apart. Not just from the bottom, from the sides also. Ho-hum. This was to be my Easter dessert. Ah well...hopefully no one minds. The taste is delicious (I took off the broken top and sides). Next time, I think I'll do what my gut told me to do, and that's to put it in a bundt pan."

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!,!!!!"

Loading Image