Lemon Chiffon Cake Recipe
Whip up a slice of sunshine! This incredibly light and airy chiffon cake bursts with fresh lemon flavor, finished with a simple, sweet lemon glaze. It’s a truly delightful treat, perfect for any occasion.
- Prep Time: 20 mins
- Cook Time: 70 mins
- Total Time: 1 hr 30 mins
- Yield: 8-10 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
For the Cake:
- 2 1/4 cups sifted cake flour
- 1 1/4 cups granulated sugar
- 3 tsp baking powder
- 1/4 tsp salt
- 4 large egg yolks
- 1/2 cup vegetable oil
- 1/2 cup water
- 1/4 cup fresh lemon juice
- 1 Tbsp finely grated lemon zest
- 8 large egg whites, room temperature
- 1/2 tsp cream of tartar
For the Lemon Icing:
- 1 cup confectioners’ sugar
- 3 to 4 tsp fresh lemon juice
Instructions
- Preheat & Prep Dry: Preheat oven to 325°F (163°C). In a medium bowl, stir together cake flour, sugar, baking powder, and salt.
- Mix Wet Ingredients: Make a well in the center of the dry mix. Add egg yolks, oil, water, 1/4 cup lemon juice, and zest. Beat with an electric mixer on medium until smooth. (Clean beaters thoroughly!)
- Whip Egg Whites: In a separate large, clean bowl, beat egg whites and cream of tartar on high speed until very stiff peaks form.
- Fold Gently: Carefully fold the stiff egg whites into the lemon batter in three additions, just until no white streaks remain. Be gentle to keep the air!
- Pour & Bake: Pour batter into an ungreased 10-inch tube pan (with a removable bottom). Bake for 65-70 minutes, or until the top springs back when lightly touched.
- Cool Completely: Immediately invert the pan (using its legs or over a bottle neck). Let cool completely upside down, at least 1 hour.
- Release Cake: Once fully cool, run a thin knife around the edges to loosen and gently remove the cake. Place on a serving plate.
- Make Icing: In a small bowl, stir confectioners’ sugar with lemon juice (adding 1 tsp at a time) until it reaches a smooth, drizzly consistency.
- Decorate & Serve: Drizzle icing over the cooled cake. Garnish with optional lemon slices and fresh mint, if desired. Enjoy!
Notes
- Serving Suggestion: Lovely garnished with fresh lemon slices and mint sprigs for extra color and freshness.
- Tips & Tricks: Using an ungreased 10-inch aluminum tube pan is key! Cooling the cake upside down is essential to prevent it from collapsing and keep it airy. Fold egg whites very gently to maintain that signature light texture.
- Storage: Store leftover cake covered in the refrigerator for up to 3-4 days. For best texture, let it sit at room temperature for about 15-20 minutes before serving. Freezing is not recommended as it can dry out the cake.
Find it online: https://cakeshungry.com/lemon-chiffon-cake/