Lemon Chiffon Cake Recipe - Allrecipes.com
Lemon Chiffon Cake Recipe
  • READY IN 3 hr

Lemon Chiffon Cake

Recipe by  

"This cake is lemony, light and luscious."

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Ingredients Edit and Save

Original recipe makes 1 10-inch tube pan Change Servings
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  • PREP

    30 mins
  • COOK

    1 hr
  • READY IN

    3 hrs

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, combine flour, baking powder, salt, and 1/2 cup sugar. Add oil, egg yolks, water and lemon rind. Beat with an electric mixer until smooth.
  3. In a small bowl, beat egg whites and cream of tartar until peaks form. Gradually add 3/4 cup sugar, and beat until very stiff and shiny peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Turn batter into ungreased 10-inch tube pan.
  4. Bake at 350 degrees F (175 degrees C) for 60 minutes or until a toothpick inserted in the center comes out clean. Invert cake and cool completely in pan. When cool, loosen edges and shake pan to remove cake.
  5. To Make Filling: Beat cream to stiff peaks. Fold in lemon filling. Chill until stiff.
  6. To Assemble Cake: Slice cake horizontally into 3 equal layers. Fill layers with 1/3 cup of filling. Spread remaining filling on top layer. Decorate with lemon slices.
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Reviews More Reviews

Most Helpful Positive Review
Nov 23, 2005

My first time trying out a chiffon cake. This recipe is fantastic! I half the recipe and used a 8 inch round cake pan instead. Thank you carol for the great recipe.

 
Most Helpful Critical Review
Sep 20, 2008

I like anything lemon so I decided to try this recipe as it had good reviews and looked yummy. The first time I baked this cake I followed the recipe closely but something was missing or maybe their was to much of something. Anyway I wanted the LIGHT fresh taste of lemon but the cake was dominated by the heavy pie filling. Since this is a good basic chiffon recipe I decided to tweak it a little. Wanting to punch up the lemon I substituted the water with 3/4 cup + 1 tbl of fresh sugar free lemonade to which I added the white sugar. This was simmered in a small sauce pan till well dissolved. Do not reduce as this will effect the texture of the cake. Also cool well or risk having scrambled eggs in the batter. After combining the dry ingredients I added the oil, egg yolks, cooled lemonade mixture and increased the lemon zest to 2 tbl. The cake was baked to recipe. Wanting a light cake I chose to top with a glaze. For this I combined a scant 1/2 cup white sugar, 1/2 cup water and the juice of 1 large lemon. This was simmered until reduced to a thin syrup. As I had a little limencello, left over from a party, I added 2 shots to the syrup and mixed well. This was drizzled over the top of the cake. You could always skip the limencello but it gives a pronounced fresh lively citrus flavor. This can also be made to taste by adding lemon zest, extract or oil as well as making thinner or thicker. Try it with orange juice, zest and liqueur. Either way it is yummy.

 
Mar 04, 2012

Note: This review is for the cake only - I didn't make the filling. I made a trial run of this recipe while looking for a good base for a bday cake for my Chinese mom. This cake has a very similar texture to those light, airy cakes you can buy at Asian bakeries - perfect! I halved the recipe, used an 8" round pan, and baked at 350 for 25 minutes. I paired it with some fruit and stabilized whipped cream frosting, and it was heavenly! Some helpful tips: For those who are looking for in your FACE lemon flavor, be aware that the lemon in this is quite subtle, which I preferred. If you want stronger flavors, add some lemon extract along with a bit more zest. I also used half splenda and half sugar (I have diabetic family members), and it still came out great. I would highly recommend not substituting regular flour for the cake flour. One of the great things about chiffon cake is the texture. I think cake flour is what makes it so tender. Also for those who rated this recipe low because of a failed cake: there is absolutely nothing wrong with the recipe. Any failed cakes are due to personal error. If the cake comes out eggy, you're not folding the egg whites into the batter thoroughly. Make sure your batter is smooth and uniform in color before pouring it into the pan to bake. If your cake is collapsing or coming out flat, make sure that you're NOT greasing the pan. Having ungreased sides lets the cake "cling" better and thus rise higher. Happy baking!

 
Jun 19, 2006

This is an excellent cake. I have been making chiffon cakes of different types for years. This is the best lemon one to date and have topped it with blueberry sauce which seems to be enhanced by the lemon flavor. A keeper. Thanks.

 
Jul 06, 2003

This cake is high and light. I made a Almond Chiffon Cake with this recipe; instead of 1 Tbp. lemon zest, I used 1 Tbp. Almond Extract. It was delicious when served with raspberries jam.

 
Jul 06, 2003

This is easy, light, moist, and delicious. We eat it plain as a light and lovely dessert. Adding the whipped cream frosting makes it wickedly wonderful.

 
Jul 06, 2003

This cake is delicious! Even my mum told me to make some for our relatives! Its easy to make and I replace the lemon zest and pie filling with smuckers strawberry syrup and strawberries, still tastes great. This is a wonderful recipe for making different flavours of chiffon cake, juz experiment with it. I defintely making this for parties!

 
Oct 16, 2010

I halved this recipe and baked it at 325 degrees (I have a hot oven) for 35 minutes in a 9-inch springform pan. The cake was perfectly done with just the right touch of moistness in the center. We ate it plain. It was tender, light, and not extremely sweet - perfect for a light ending to a heavy meal. Use a whisk instead of a rubber spatula for folding egg whites into the yolk mixture. It's so much faster and easier. Also, here's a tip for folding egg whites. CUT the whites into the batter, instead of using the flat side of the spatula to press them down. This DEFLATES them and cause your cake to later sink in the middle and become dense on the bottom.

 

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Nutrition

  • Calories
  • 459 kcal
  • 23%
  • Carbohydrates
  • 66.9 g
  • 22%
  • Cholesterol
  • 173 mg
  • 58%
  • Fat
  • 19.4 g
  • 30%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 6.9 g
  • 14%
  • Sodium
  • 344 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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