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

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The next time you spot lovely little limes at the grocery store, pick some up and make this outstanding cake! A cool, refreshing curd peeks out from every tender slice.—Redawna Kalynchuk, Sexsmith, Alberta
TOTAL TIME: Prep: 1-1/4 hours Bake: 45 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 1-1/4 hours Bake: 45 min. + cooling
MAKES: 12 servings


  • 7 eggs, separated
  • 1-3/4 cups all-purpose flour
  • 1-3/4 cups sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup water
  • 1/2 cup canola oil
  • 1/4 cup lime juice
  • 4 teaspoons grated lime peel
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cream of tartar
  • 4 eggs
  • 1-1/2 cups sugar
  • 1/2 cup lime juice
  • 2 tablespoons grated lime peel
  • 1/8 teaspoon salt
  • 1/2 cup butter, cubed
  • 1-1/2 cups heavy whipping cream
  • Lime peel strips

Nutritional Facts

1 slice: 600 calories, 33g fat (14g saturated fat), 255mg cholesterol, 353mg sodium, 71g carbohydrate (55g sugars, 1g fiber), 8g protein .


  1. Let eggs stand at room temperature for 30 minutes.
  2. In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg yolks, water, oil, lime juice, lime peel and vanilla. Add to dry ingredients; beat until well blended. In another bowl, beat egg whites and cream of tartar until stiff peaks form; fold into batter.
  3. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 325° for 45-50 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour. Run a knife around sides and center tube of pan; set aside.
  4. For lime curd, in a small heavy saucepan over medium heat, whisk the eggs, sugar, lime juice, peel and salt until blended. Add butter; cook, whisking constantly, until mixture is thickened and coats the back of a spoon. Transfer to a small bowl; cool for 10 minutes. Cover and refrigerate until chilled.
  5. In a small bowl, beat cream until stiff peaks form; fold in 1-1/2 cups curd.
  6. Cut cake horizontally into two layers. Place bottom layer on a serving plate; spread with remaining curd. Top with remaining cake layer; spread whipped cream over top and sides of cake. Garnish with lime peel. Yield: 12 servings.
Originally published as Lime Chiffon Cake in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p88

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bubutaro 250197
Reviewed Jul. 8, 2016

"My family loves it! It's very refreshing, best to serve this summer. The recipe is too sweet for me so when I made the 2nd time, I lessen the sugar in the cake to 1 1/4 cups and 1 cup in lime curd. Perfect sweetness and tartness! The next time I'm making this cake again, I'll add banana extract to taste like candy. Just like I do for my lemon bars. Yum!"

kaly_ab 118900
Reviewed Aug. 16, 2012

"Light yet full of citrus love! Sure to impress anyone with this fantastic cake."

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