Lemon Chiffon
Light, airy, and bursting with citrusy brightness, this Lemon Chiffon cake is a dessert masterpiece that melts in your mouth. Made with fresh lemon zest and juice, this crowd-pleaser combines the tangy zest of lemon with the delicate fluffiness of a classic chiffon cake. The secret lies in whipping egg whites to stiff, glossy peaks, then gently folding them into the batter for that signature cloud-like texture. With a prep time of just 30 minutes and a dreamy golden finish, it’s perfect for celebrations or simple indulgence. Serve it plain, or dust it with powdered sugar for an elegant touch, and enjoy a slice of sunshine on your plate. Ideal for spring gatherings, brunches, and lemon lovers alike!
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Recipe Information
Ingredients
- 2 cups Cake flour
- 1.5 cups Granulated sugar (divided)
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 1 tablespoon Lemon zest
- 6 pieces Egg yolks (large)
- 0.75 cup Water
- 0.5 cup Canola oil
- 0.25 cup Fresh lemon juice
- 1 teaspoon Vanilla extract
- 8 pieces Egg whites (large)
- 0.5 teaspoon Cream of tartar
- 2 tablespoons Powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 325°F (163°C). Ensure you have an ungreased 10-inch tube pan ready.
In a large mixing bowl, sift together the cake flour, 1 cup of granulated sugar, baking powder, and salt. Stir in the lemon zest and set aside.
In a medium bowl, whisk together the egg yolks, water, canola oil, lemon juice, and vanilla extract until well combined.
Gradually add the wet ingredients into the dry ingredients, whisking until smooth. Avoid over-mixing.
In a separate large bowl, using a hand or stand mixer, beat the egg whites and cream of tartar on medium speed until soft peaks form.
Gradually add the remaining 1/2 cup of granulated sugar to the egg whites, a few tablespoons at a time, while continuing to beat on high speed until stiff, glossy peaks form.
Gently fold one-third of the egg white mixture into the batter to lighten it. Then, carefully fold in the remaining egg whites in two additions, being mindful not to deflate the airy mixture.
Pour the batter into the ungreased tube pan, spreading it evenly. Run a knife or skewer through the batter to remove any air pockets.
Bake for 50-55 minutes, or until the cake springs back when lightly touched and a skewer inserted into the center comes out clean.
Remove the cake from the oven and immediately invert the pan (tube pan feet or over a bottle) to cool completely. This prevents the cake from collapsing as it cools.
Once cool, run a knife around the edges and the center tube of the pan to release the cake. Gently remove it from the pan.
Optional: Dust the top of the cake with powdered sugar before serving for an elegant finish. Slice and serve as desired.
Nutrition Facts
Calories |
3652 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.5 g | 183% | |
| Saturated Fat | 17.5 g | 88% | |
| Polyunsaturated Fat | 28.3 g | ||
| Cholesterol | 1104 mg | 368% | |
| Sodium | 3030 mg | 132% | |
| Total Carbohydrate | 525.0 g | 191% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 320.1 g | ||
| Protein | 69.6 g | 139% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 219 mg | 17% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 1157 mg | 25% | |
*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.
