Lemon Chiffon Cake
Lemon Chiffon Cake has the bright lemon flavor of a layer cake and the light, airy texture of a chiffon — the best of both worlds.
Table of contents
What is Chiffon Cake?
Chiffon cake is a cross between a rich butter cake and an airy sponge cake — lighter than one, richer than the other. Learn all about chiffon cake technique here.
Ingredients
Ingredient Notes
- Cake Flour – Low protein cake flour makes a very tender cake. I prefer bleached cake flour for the softest crumb, but unbleached cake flour will work.
- Lemons – Fresh lemon juice replaces the water in the recipe for a tangy flavor. Lemon zest has the oil which contributes the full lemon flavor.
- Oil – The oil not only adds moisture to the cake, but also coats the flour which prevents gluten formation. Oil stays liquid when chilled, so the cake will stay soft, even when refrigerated.
- Eggs – Eggs provide both structure and lift. The yolks emulsify the oil and liquid for a smooth batter; the whipped whites create the airy texture chiffon is known for.
- Baking Powder – It looks like a lot of baking powder in the recipe. But this cake needs to rise high in the oven. The structure from the eggs will support the air in in the cake and the baking powder will expand those bubbles for the lightest cake.
Process Photos
Here’s what the recipe process looks like at each stage. Refer to the recipe card below for measurements and exact instructions.
- Combine the oil and sugar with the yolks before adding the lemon juice. The sugar will prevent the yolks from “cooking” when the lemon juice is added.
- Whisk to emulsify the batter.
- Add the dry ingredients.
- Whisk to lighten the batter.
- Whisk the whites to full peak.
- Fold the whites into the batter.
- Pour the batter into an ungreased tube pan.
- Bake until the center of the cake springs back when lightly pressed.
- Cool the cake upside down.
Storage:
Lemon Chiffon Cake can be held at room temperature for 3-4 days. Leftover slices can be wrapped and frozen for 1-2 months.
More Chiffon Cakes:
More Ways to Use Chiffon Cake:
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Lemon Chiffon Cake Recipe
Video
Ingredients
- 3 ½ oz vegetable oil (½ cup)
- 12 oz granulated sugar (1 ½ cups, divided)
- 6 large eggs (room temp, separated)
- 6 oz lemon juice (about 5 lemons)
- 1 tablespoon lemon zest (finely grated)
- ½ teaspoon lemon extract
- 10 oz cake flour (2 ¼ cups, see note)
- 1 tablespoon baking powder
- ½ teaspoon table salt
Instructions
- Preheat the oven to 325°F. Use an ungreased 10" tube pan (not non-stick).
- Combine 3 ½ oz vegetable oil, 8 oz granulated sugar and 6 egg yolks in a mixer bowl and stir to combine. Add 6 oz lemon juice,1 tablespoon lemon zest and ½ teaspoon lemon extract. Mix on medium speed until well combined.
- Sift 10 oz cake flour with 1 tablespoon baking powder and ½ teaspoon table salt. With the mixer on low, add the dry ingredients to yolk mixture. Whip on high speed for 1 minute, then set aside
- Whip 6 egg whites on medium speed to soft peak. Gradually add 4 oz granulated sugar, increase the speed to medium high and whip to full peak. Fold the whites into the yolk mixture in three increments.
- Pour the batter into the pan. Bake until the middle of the cake springs back with lightly pressed, about 45 minutes.
- The the pan upside down over a cooling rack and cool completely before removing from the pan.
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I made this in a stainless tube pan and it was hard to get out of pan even though I turned it upside down, it had the middle tube longer so it was like having legs. But it tasted like too much lemon, like a metallic taste. will try next time with only 4 lemons. No lemon zest, or extract, or extra lemon juice. Oven time was too long. Was baked at 325 degrees, was done at 30 minutes. Will check my oven with a external oven thermometer.
Is it possible to halve the recipe?
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.
This is a wonderful, light summer cake! So refreshing! I can’t wait to try it with different flavors and fillings!
This cake is great – because all the components are great! And it gives me inspiration to switch up the type of berries!
Absolutely, any berry would work with this cake.
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!
Here’s a recipe for Vanilla Chiffon Cake.
@Mira, orange