Lemon Chiffon Cake Recipe

4.5 70 74
Lemon Chiffon Cake Recipe
Lemon Chiffon Cake Recipe photo by Taste of Home
Publisher Photo

Lemon Chiffon Cake Recipe

Read Reviews
4.5 70 74
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
Featured In: 21 Easter Cake Recipes
MAKES:
12-16 servings
TOTAL TIME:
Prep: 30 min. Bake: 50 min. + cooling
MAKES:
12-16 servings
TOTAL TIME:
Prep: 30 min. Bake: 50 min. + cooling

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

Directions

Place egg whites in a large bowl; let stand at room temperature 30 minutes. Meanwhile, preheat oven to 325°.
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.
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.
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.
Run a knife around sides and center tube of pan. Remove cake to a serving plate.
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

Nutritional Facts

1 slice: 345 calories, 13g fat (4g saturated fat), 100mg cholesterol, 288mg sodium, 54g carbohydrate (40g sugars, 1g fiber), 4g protein.

Popular Videos

  • 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
  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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forLemon Chiffon Cake

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
pajamaangel User ID: 1603339 287900
Reviewed May. 17, 2018

"The taste of this cake is a very subtle lemon which I love. I didn't make any changes this time. Next time I believe I will make the frosting just a bit thicker: it came out in a consistency between glaze and frosting so it didn't look quite so pretty when I "frosted" the cake. This is only a minor change; I wouldn't change anything else!"

MY REVIEW
Regi M User ID: 4585753 287638
Reviewed May. 9, 2018

"Wanted a change from an angel food cake I make with a recipe from Canadian Living - to which I add lemon and sometimes lime zest - or a combination. This was an excellent cake! I did use mostly lemon juice in place of the water after reading the reviews. Will definitely be making many times. In response to the reviews I read about the cake being dense - which mine wasn't - it is VERY important to GENTLY FOLD in the beaten egg whites. Also DO NOT grease your cake pan. I learned from my Mom as a very young girl and have never had a problem with angel food or chiffon cakes. A note to people who claim to be good bakers and then throw out their results due to lack of taste - mash up some strawberries or make a rhubarb compote or use other fruit to drizzle over the pieces on the plate. I can't abide people who have no clue on how to save what they say is tasteless and end up wasting good food."

MY REVIEW
Dottiemm User ID: 8081291 286347
Reviewed Apr. 8, 2018

"This is delicious . Takes a little time but well worth it. Big hit with guests"

MY REVIEW
Frank User ID: 9258730 274457
Reviewed Sep. 24, 2017

"I bake this cake especially for my grandmother she LOVES IT the only thing I do different is I shave my lemons and shred the shavings instead of zesting. I'm going to bake one right now!"

MY REVIEW
Gretel86 User ID: 6962696 269336
Reviewed Jul. 11, 2017

"I made this for my mom for her birthday. She always loved the chiffon cakes my grandmother used to make and her favorite flavor is lemon. It turned out fantastic! I even had a recipe book from my grandmother with her banana chiffon cake recipe, and the ingredients for the cake are almost exactly the same (except for the fruit, of course). Also, the frosting for this cake is amazing! It tastes like Pez lemon candy to me (sweet and tart) and goes very well with the cake."

MY REVIEW
Sandra User ID: 9152319 265137
Reviewed Apr. 24, 2017

"My first attempt at making a chiffon cake. This is DIVINE! Thank you."

MY REVIEW
hchambers User ID: 7140928 253447
Reviewed Aug. 31, 2016

"Great cake! Everyone loved it! You can substitute lemon juice for water to give the cake a more intense lemon flavor."

MY REVIEW
ttfn999 User ID: 7587922 248758
Reviewed May. 28, 2016

"I live in Colorado so I was worried. Was my first try to a chiffon type cake and it was a success. I added a quarter cup of flour for the altitude, and used lemon juice for water. Otherwise followed the recipe exactly. Baked to 55 min and let it stay in there for another 7 min (aimed for 5 but got sidetracked). It fell out of the pan while cooling onto the plate I had it upside down over. Glad I planned for "just in case" since it raised only to the top of the pan. Picture perfect."

MY REVIEW
renoir User ID: 952846 247275
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
cmrszippy User ID: 5784382 246544
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."

Loading Image