Heavenly Lemon Chiffon Cake
Light, airy, and bursting with citrusy goodness, this Heavenly Lemon Chiffon Cake is the ultimate showstopper for any dessert table. Made with a harmonious blend of freshly grated lemon zest, tart lemon juice, and perfectly whipped egg whites, this cake achieves a delicate balance of softness and structure. Its signature fluffiness comes from folding stiff peaks of egg whites into a rich batter, giving it a cloud-like texture that melts in your mouth. Baked to golden perfection in an ungreased tube pan and dusted with a light sprinkle of powdered sugar, this crowd-pleaser is as stunning as it is delicious. Perfect for springtime gatherings, tea parties, or simply treating yourself, this lemon chiffon cake brings a burst of sunshine to every bite. With minimal prep time and maximum flavor, it’s a must-try recipe for lemon lovers!
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Recipe Information
Ingredients
- 2 cups cake flour
- 1.75 cups granulated sugar
- 1 tablespoon baking powder
- 0.5 teaspoons salt
- 6 whole large eggs, separated
- 0.75 cups water
- 0.5 cups vegetable oil
- 2 tablespoons lemon zest
- 0.25 cups freshly squeezed lemon juice
- 0.5 teaspoons cream of tartar
- 2 tablespoons powdered sugar (for dusting)
Instructions
Preheat your oven to 325°F (160°C) and have an ungreased 10-inch tube pan ready.
In a large mixing bowl, sift together the cake flour, 1 1/2 cups of granulated sugar (set aside 1/4 cup for later), baking powder, and salt.
In a separate medium bowl, whisk together the 6 egg yolks, water, vegetable oil, lemon zest, and lemon juice until smooth.
Create a well in the center of the dry ingredients and pour in the wet mixture. Mix until just combined, being careful not to overmix.
In another large bowl, beat the 6 egg whites with an electric mixer on medium speed until foamy. Add the cream of tartar and continue beating. Gradually add the remaining 1/4 cup of sugar and increase the speed to high. Beat until stiff peaks form.
Gently fold the beaten egg whites into the batter in three additions, 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 50–55 minutes, or until a skewer inserted into the center comes out clean.
Immediately invert the pan onto its legs or over the neck of a bottle to cool completely. This prevents the cake from collapsing as it cools.
Once completely cool, run a thin knife around the edges of the pan to release the cake. Carefully remove it from the pan and place it on a serving plate.
Dust the top of the cake with powdered sugar before serving.
Slice and enjoy your Heavenly Lemon Chiffon Cake!
Nutrition Facts
Calories |
3673 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.9 g | 174% | |
| Saturated Fat | 25.1 g | 126% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 2965 mg | 129% | |
| Total Carbohydrate | 573.6 g | 209% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 368.7 g | ||
| Protein | 62.5 g | 125% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 250 mg | 19% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 1029 mg | 22% | |
*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.
