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Homemade Lemon Chiffon Cake

“My mouth waters just thinking about this sweet, airy cake and its icing laced with the tang of lemon.” says Wendy Littman in Bradenton, Florida. “It was my mom's signature cake.”
  • Total Time
    Prep: 30 min. Bake: 30 min. + cooling
  • Makes
    6 servings

Ingredients

  • 1 cup all-purpose flour
  • 3/4 cup sugar
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 large eggs, separated, room temperature
  • 1/4 cup plus 2 tablespoons cold water
  • 1/4 cup canola oil
  • 1 teaspoon grated lemon zest
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon cream of tartar
  • FROSTING:
  • 2 ounces cream cheese, softened
  • 3 tablespoons butter, softened
  • 2 tablespoons 2% milk
  • 2 teaspoons lemon juice
  • 2-1/3 cups confectioners' sugar

Directions

  • In a small bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg yolks, water, oil, lemon zest and vanilla; add to dry ingredients. Beat until well blended. In another bowl, beat egg whites and cream of tartar on medium speed until soft peaks form; fold into batter.
  • Gently spoon into an ungreased 7-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 30-35 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour.
  • In a small bowl, beat the cream cheese, butter, milk and lemon juice until smooth. Gradually beat in confectioners' sugar. Run a knife around side and center tube of cake pan. Remove cake to a serving plate; frost. Store in the refrigerator.

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Reviews

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Average Rating:
  • Cakebaker11
    Nov 13, 2014

    This cake was really good!!!! I put raspberries on top and it tasted amazing!!!!! Really glad I tried it!!!! :) Love your cake!!!!!!

  • marcoates
    Mar 21, 2010

    This is for mcinque -- I don't do much baking, but I think that 1 cup of flour might be enough. This goes in a 7" tube pan. The other recipes that call for 2 cups of flour go in a 10" tube pan. Also this recipe only has 3 eggs separated compared to the other recipe(s) that call for 7 eggs separated. Hope this is helpful.

  • mcinque
    Mar 19, 2010

    I would like to make this recipe because I love all things lemon. However, I am concerned that there is only one cup of flour. Can that be correct?

  • LB2042
    Dec 14, 2007

    No comment left