Fresh Lemon Chiffon Cake
Bright, airy, and bursting with citrusy goodness, this Fresh Lemon Chiffon Cake is the ultimate dessert for lemon lovers. Made with freshly squeezed lemon juice, fragrant lemon zest, and a light, fluffy texture, this cake is the perfect balance of sweetness and tang. Its delicate crumb is achieved by folding whipped egg whites into a rich, velvety batter, ensuring every bite is melt-in-your-mouth delicious. Baked in an ungreased tube pan and cooled upside down for maximum height, this cake is as beautiful as it is flavorful. Finished with a dusting of powdered sugar, it’s an elegant choice for brunches, spring gatherings, or any special occasion. Whether served plain or with a dollop of whipped cream, this lemon chiffon cake is guaranteed to impress! Keywords: lemon chiffon cake, airy cake, fresh lemon dessert, spring cake recipe.
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Recipe Information
Ingredients
- 2 cups cake flour
- 1.5 cups granulated sugar, divided
- 2.25 teaspoons baking powder
- 0.5 teaspoons salt
- 7 units large eggs, separated
- 0.5 cups freshly squeezed lemon juice
- 0.25 cups water
- 0.5 cups vegetable oil
- 2 tablespoons grated lemon zest
- 0.5 teaspoons cream of tartar
- 2 tablespoons powdered sugar, for garnish
Instructions
Preheat your oven to 325°F (165°C). Have an ungreased tube pan ready.
In a large mixing bowl, sift together the cake flour, 1 cup of granulated sugar, baking powder, and salt.
Make a well in the center of the dry ingredients. Add the egg yolks, lemon juice, water, vegetable oil, and lemon zest. Whisk until the mixture is smooth and well combined.
In a separate, clean mixing bowl, beat the egg whites with the cream of tartar using an electric mixer on medium speed until soft peaks form.
Gradually add the remaining 1/2 cup of granulated sugar, one tablespoon at a time, while continuing to beat the egg whites until stiff peaks form.
Gently fold the egg whites into the batter, one-third at a time, being careful not to deflate the mixture.
Pour the batter evenly into the ungreased tube pan. Smooth the top with a spatula.
Bake in the preheated oven for 50 minutes, or until the top springs back lightly when pressed and a toothpick inserted near the center comes out clean.
Immediately invert the tube pan upside down onto its legs or over a bottle to cool completely. This helps maintain the cake's airy texture.
Once the cake is completely cool, use a knife to loosen the edges and gently remove it from the pan.
Dust the top of the cake with powdered sugar before serving. Slice and enjoy!
Nutrition Facts
Calories |
357 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.1 g | 18% | |
| Saturated Fat | 2.7 g | 14% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 130 mg | 43% | |
| Sodium | 268 mg | 12% | |
| Total Carbohydrate | 52.2 g | 19% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 32.1 g | ||
| Protein | 6.8 g | 14% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 26 mg | 2% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 130 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
