Lemon Chiffon Cake Recipe

4.94 from 16 reviews

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

Bake Time45

Total Time1 5

Servings: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, see note)
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.
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
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.
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.

Video

Notes

If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.

Nutrition