Here’s a light, airy, and refreshing Lemon Chiffon Cake recipe—soft like a cloud with a bright citrus flavor 🍋🎂
🍋 Lemon Chiffon Cake
⏱ Time
- Prep: 20 minutes
- Bake: 50–55 minutes
- Cooling: 1 hour
🍽 Serves
- 10–12 slices
🧾 Ingredients
Dry Ingredients
- 2¼ cups cake flour
- 1½ cups granulated sugar (divided)
- 1 tbsp baking powder
- ½ tsp salt
Wet Ingredients
- ½ cup vegetable oil
- ¾ cup fresh lemon juice
- 1 tbsp lemon zest
- 5 egg yolks
- 1 tsp vanilla extract
Egg Whites
- 7 egg whites
- ½ tsp cream of tartar
👩🍳 Instructions
1️⃣ Prepare the Pan
- Use an ungreased 10-inch tube pan.
- Preheat oven to 165°C (330°F).
2️⃣ Make the Batter
- In a large bowl, whisk flour, 1 cup sugar, baking powder, and salt.
- Add oil, lemon juice, zest, egg yolks, and vanilla.
- Beat until smooth and thick.
3️⃣ Whip Egg Whites
- In a clean bowl, beat egg whites until foamy.
- Add cream of tartar.
- Gradually add remaining ½ cup sugar.
- Beat until stiff, glossy peaks form.
4️⃣ Fold & Bake
- Gently fold egg whites into batter in 3 batches.
- Pour into pan and smooth top.
- Bake 50–55 minutes, until top springs back.
5️⃣ Cool Properly
- Invert pan upside down immediately.
- Cool completely before removing from pan.
🍋 Optional Lemon Glaze
- 1 cup powdered sugar
- 2–3 tbsp lemon juice
Mix and drizzle over cooled cake.
🌟 Tips for Perfect Chiffon Cake
- Do not grease the pan—it helps the cake rise.
- Fold gently to keep air.
- Use fresh lemon juice for best flavor.
- Cool upside down to prevent collapse.
🌼 Variations
- Add blueberries or poppy seeds
- Top with whipped cream & berries
- Use orange or lime instead of lemon