Lemon chiffon cake is the perfect dessert for the summer. It’s light, airy, and easy to make. The tangy lemon flavor balances sweetness beautifully. I always crave this cake for its refreshing taste.
Contents
Lemon chiffon cake recipe
Lemon chiffon cake is a light, airy dessert with a delicate texture and a refreshing citrus flavor. It combines the fluffiness of sponge cakes with the moistness of oil-based cakes.
The cake gets its unique texture from whipped egg whites and oil instead of butter. The zesty lemon flavor adds a refreshing touch to the dessert. It is a popular choice for spring and summer gatherings.
You can pair this Lemon Chiffon Cake with fresh fruits (strawberries, blueberries, or raspberries), lemon curd, and whipped cream. Toasted meringue and fresh lemon slices enhance its flavors and textures. For added richness and visual appeal, consider a lemon glaze or buttercream frosting.
For drinks, tea, especially Earl Grey or Darjeeling, coffee, champagne, or sparkling wine, and cocktails such as a Lemon Chiffon Martini or gin-based options are excellent choices. White wine and a Lemon Chiffon Cocktail also offer delightful pairings.
Here’s how to make the lemon chiffon cake:
Lemon Chiffon Cake
Nutrition
Ingredients
- 2 ¼ cups (280g) all-purpose flour
- 1 ½ cups (300g) granulated sugar
- 1 tbsp baking powder
- ½ tsp salt
- ½ cup (120ml) vegetable oil
- 7 large eggs separated
- ¾ cup (180ml) fresh lemon juice
- 1 tbsp lemon zest
- ½ tsp vanilla extract
- ½ tsp cream of tartar
Instructions
- Preheat oven to 325°F (163°C). Do not grease the cake pan (chiffon cakes need to cling to the sides to rise properly).
- In a large bowl, whisk together flour, 1 cup sugar, baking powder, and salt.
- In a separate bowl, whisk together egg yolks, oil, lemon juice, lemon zest, and vanilla. Gradually stir into dry ingredients until smooth.
- In another bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add the remaining ½ cup sugar, beating until stiff peaks form.
- Gently fold the egg whites into the batter using a spatula until no streaks remain.
- Pour batter into an ungreased 10-inch tube pan. Bake for 50-55 minutes, or until a toothpick inserted comes out clean.
- Immediately invert the pan onto a bottle or cooling rack and let it cool completely before removing.
- Run a knife around the edges, remove from the pan, and serve. Optionally, dust with powdered sugar or serve with whipped cream and berries.
Notes
- Store for 3-4 days in an airtight container.
- Mix 1 cup powdered sugar with 2 tbsp lemon juice for a lemon glaze.
SIMILAR RECIPES
Variations
Lemon chiffon cake has several delightful variations:
- No Cream of Tartar/Baking Powder Version omits cream of tartar and baking powder. This results in a soft and fluffy cake with a refreshing lemon aroma.
- Meyer Lemon Chiffon Cake uses Meyer lemons for a more delicate flavor. This version is popular in Japan.
- Glazed Lemon Chiffon Cake is drizzled with a sweet-tart lemon glaze. It enhances its citrus flavor while keeping it moist and light.
- Citrus Substitutions replace lemon with other citrus fruits like orange or yuzu for a unique twist.