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Lemon Chiffon Cake

Lemon Chiffon Cake is made with whipped eggs and oil. Oil makes the cake moist, and whipped eggs make it light. This recipe can be baked as a layer cake or in a tube pan.

What is Chiffon Cake?

Chiffon cake is sort-of a cross between a rich buttery cake and an airy sponge cake. It’s got the best of both worlds. This chiffon cake is flavored with lots of fresh lemon juice and zest for a bright and vibrant flavor.

When baked in an ungreased tube pan, this cake puffs up super-high and is light as a cloud. This is why I don’t recommend using a non-stick tube pan. You want the batter to grip the sides of the pan and rise high.

The cake is made with oil and lemon juice in the batter, which helps create the soft crumb in the cake.

The oil not only adds moisture to the cake but it coats the flour, which prevents gluten formation. Acidic lemon juice is also a tenderizer.

Scroll through the process photos to see how to make Lemon Chiffon Cake:

a mixing bowl with oil, lemon juice and egg yolks. A mixing bowl with whisk. Floured being poured into a mixing bowl.
1. Combine the oil and sugar with the yolks before adding the lemon juice. 2. Whisk to emulsify the batter. 3. Add the flour.
Whisking cake batter. Two bowls with whipped whites and cake batter. A spatula folding egg whites into cake batter.
1. Whisk to lighten the batter. 2. Whisk the whites separately. 3. Fold the whites into the batter.
a lemon chiffon cake before and after baking.
Bake the cake in an ungreased tube pan or in two 9″ pans.

If you love this recipe as much as I do, I’d really appreciate a 5-star review.

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5 from 7 reviews

Lemon Chiffon Cake Recipe

Lemon Chiffon Cake is made with whipped eggs and oil. Oil makes the cake moist, and whipped eggs make it light. This recipe can be baked as a layer cake or in a tube pan.
Prep Time20 mins
Bake Time45 mins
Total Time1 hr 5 mins
12 servings

Ingredients

  • 3 1/2 oz vegetable oil (1/2 cup)
  • 12 oz granulated sugar (1 1/2 cups, divided)
  • 6 large eggs (separated)
  • 6 oz lemon juice (about 5 lemons)
  • 1 tablespoon lemon zest (finely grated)
  • 1/2 teaspoon lemon extract
  • 10 oz cake flour (2 1/4 cups)
  • 1 tablespoon baking powder
  • 1/2 teaspoon table salt

Instructions

  • Preheat the oven to 325°F. For a traditional chiffon cake, use an ungreased 10" tube pan (not non-stick). If you want to make a layer cake line two 9” cake pans with parchment paper or butter and flour the bottom of the pans only.
  • Combine the oil, 1 cup of the sugar and egg yolks in a mixer bowl and stir to combine. Add the lemon juice, zest and extract. Mix on medium speed until well combined.
    3 1/2 oz vegetable oil, 6 large eggs, 12 oz granulated sugar, 6 oz lemon juice, 1/2 teaspoon lemon extract, 1 tablespoon lemon zest
  • Sift the flour with the baking powder and salt. With the mixer on low, add the dry ingredients to yolk mixture. Whip on high speed for 1 minute, then set aside
    10 oz cake flour, 1 tablespoon baking powder, 1/2 teaspoon table salt
  • Whip the egg whites on medium speed to soft peak. Gradually add the remaining ½ cup sugar, increase the speed to medium high and whip to full peak. Fold the whites into the yolk mixture in three increments.
    6 large eggs, 12 oz granulated sugar
  • If making a layer cake, divide the batter between the two pans. If you're using a tube pan, pour all the batter into the pan. Bake until the middle of the cake springs back with lightly pressed, 30-35 minutes for the layers or about 50-60 minutes for the tube pan.
  • Cool the cake completely in the pan.

Equipment

My Book
KA Stand Mixer
Angel Food Pan
Kitchen Scale
Microplane

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Video

Nutrition

Serving: 12g | Calories: 303kcal | Carbohydrates: 47g | Protein: 6g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 235mg | Potassium: 70mg | Fiber: 1g | Sugar: 29g | Vitamin A: 120IU | Vitamin C: 6mg | Calcium: 76mg | Iron: 1mg
Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!
Recipe Rating




Barbara

Tuesday 2nd of August 2022

This is a wonderful, light summer cake! So refreshing! I can't wait to try it with different flavors and fillings!

Rosanna

Saturday 30th of July 2022

This cake is great - because all the components are great! And it gives me inspiration to switch up the type of berries!

Eileen Gray

Saturday 30th of July 2022

Absolutely, any berry would work with this cake.

Mira

Friday 29th of July 2022

Hi Eileen, I am not a fan of lemon. Can I completely skip all lemon elements? What can I use in lieu of lemon juice, if that liquid is essential for the structure of the cake? Many thanks in advance!

jola

Thursday 4th of August 2022

@Mira, orange

Eileen Gray

Friday 29th of July 2022

Here's a recipe for Vanilla Chiffon Cake.

Gennieivy

Sunday 24th of July 2022

Delicious I couldn't get enough of this cake

Maria Chan

Saturday 23rd of July 2022

I just baked this cake today in a tube pan. Because it was a chiffon cake so I thought flipping it over to cool would prevent the cake from sinking. But the moment I flipped it over, the whole cake dropped on the counter. So should I not flip it?

Also, can I bake the cake in jumbo muffin pan? Because so want to make them into lemon cupcakes. Please advise.

Eileen Gray

Sunday 24th of July 2022

Was your pan a non-stick pan?