Skip to Content

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.

You also should try my Vanilla Chiffon cake and Chocolate Chiffon cake recipes.

Lemon Chiffon Cake is baked into layers to make a fabulous Blackberry Lemon Cake.

I have so many cake recipe for you to try. Vanilla Buttermilk Cake, White Cake, Vanilla Butter Cake, Chocolate Butter Cake, Old Fashioned Chocolate Cake, Vanilla Genoise and Chocolate Genoise.

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

Print Recipe
5 from 14 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 minutes
Bake Time45 minutes
Total Time1 hour 5 minutes
12 servings


  • 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


  • 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.


My Book
KA Stand Mixer
Angel Food Pan
Kitchen Scale

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.



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


Tuesday 17th of January 2023

Is it possible to halve the recipe?

Eileen Gray

Tuesday 17th of January 2023

Yes. What type of pan do you plan to bake it in? You'd have to alter the baking time depending on the pan you use.


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!


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.


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!


Thursday 4th of August 2022

@Mira, orange

Eileen Gray

Friday 29th of July 2022

Here's a recipe for Vanilla Chiffon Cake.


Sunday 24th of July 2022

Delicious I couldn't get enough of this cake