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Lemon chiffon cake is dusted with sugar powder

Lemon Chiffon Cake

Light, fluffy lemon chiffon cake with a delicate citrus flavor and airy texture. Perfect for any occasion!
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 10

Nutrition

Calories: 230kcalCarbohydrates: 34gProtein: 4gFat: 9gSaturated Fat: 1gCholesterol: 70mgSodium: 130mgSugar: 20g

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.
Keyword homemade dessert, lemon cake, summer desserts, vegetarian recipe
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