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Homemade Lemon Chiffon Cake Recipe

Homemade Lemon Chiffon Cake Recipe

“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 YIELD:6 servings


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


  • 1. In a small bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg yolks, water, oil, lemon peel 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.
  • 2. 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.
  • 3. 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. Yield: 6 servings.

Nutritional Facts

1 slice: 526 calories, 17g fat (5g saturated fat), 123mg cholesterol, 407mg sodium, 88g carbohydrate (69g sugars, 1g fiber), 7g protein.

Reviews for Homemade Lemon Chiffon Cake

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Cakebaker11 User ID: 8095603 146787
Reviewed Nov. 13, 2014 Edited Nov. 15, 2014

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

marcoates User ID: 164090 94249
Reviewed 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 User ID: 4087161 162925
Reviewed 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?"

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