Lemon Chiffon Cake
Elevate your dessert repertoire with the zesty, airy decadence of Lemon Chiffon Cake — a timeless classic that perfectly balances tangy citrus notes with a cloudlike, melt-in-your-mouth texture. Featuring freshly squeezed lemon juice and fragrant lemon zest, this cake is a celebration of bright, refreshing flavors. The key to its signature lightness lies in whipped egg whites gently folded into a rich, lemon-infused batter, creating a tender crumb that practically floats. Baked in an ungreased tube pan for optimal rise and cooled upside down to maintain its height, this cake makes an unforgettable impression for any gathering, from casual brunches to elegant soirées. Dust it with powdered sugar for a simple, elegant finish, or pair it with fresh berries and whipped cream for the ultimate indulgence. Whether you're a seasoned baker or a lemon lover exploring new recipes, this easy-to-follow guide will help you create a truly show-stopping dessert.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1.5 cups Granulated sugar
- 1 tablespoon Baking powder
- 0.5 teaspoons Salt
- 7 large Eggs, separated
- 0.5 cups Vegetable oil
- 0.75 cups Freshly squeezed lemon juice
- 1 tablespoon Lemon zest
- 0.25 cups Water
- 0.5 teaspoons Cream of tartar
- 2 tablespoons Powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 325°F (165°C). Do not grease the tube pan for this recipe to ensure proper rising.
In a large mixing bowl, sift together the flour, 1 cup of the granulated sugar (reserve the remaining sugar for later), baking powder, and salt.
Make a well in the center of the dry ingredients. Add the egg yolks, vegetable oil, lemon juice, lemon zest, and water. Mix until smooth and well combined. Set aside.
In a separate mixing bowl, beat the egg whites on medium speed using a stand mixer or hand mixer until frothy.
Add the cream of tartar to the beaten egg whites and increase the speed to high. Gradually add the reserved 1/2 cup of granulated sugar, one tablespoon at a time, beating until stiff peaks form.
Gently fold one-third of the beaten egg whites into the yolk mixture to lighten it. Then, carefully fold in the remaining egg whites in two additions, being cautious not to deflate the mixture.
Pour the batter into an ungreased 10-inch (25 cm) tube pan. Smooth the surface with a spatula.
Bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Immediately invert the tube pan onto a bottle or heatproof funnel to cool completely upside down. This step prevents the cake from collapsing.
Once completely cool, run a knife around the edges of the pan to loosen the cake. Gently transfer the cake to a serving platter.
Dust with powdered sugar if desired before serving.
Nutrition Facts
Calories |
3153 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.7 g | 138% | |
| Saturated Fat | 15.4 g | 77% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2920 mg | 127% | |
| Total Carbohydrate | 521.5 g | 190% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 321.8 g | ||
| Protein | 50.7 g | 101% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 76 mg | 6% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 1087 mg | 23% | |
*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.
