Lemon Chiffon Cake Recipe
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Lemon Chiffon Cake

By: Carol  
"This cake is lemony, light and luscious."

Rating: This weblink has been rated 39 times with an average star rating of 4.4 Read Reviews (36)

Rate/Review | 1,036 people have saved this

 

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Original Recipe Yield 1 -10 inch tube pan
 

Ingredients

  • 1 3/4 cups cake flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 cup white sugar
  • 1/2 cup vegetable oil
  • 6 egg yolks
  • 3/4 cup water
  • 1 tablespoon lemon zest
  • 6 egg whites
  • 1/2 teaspoon cream of tartar
  • 3/4 cup white sugar
  • 1 cup heavy whipping cream
  • 2 1/2 cups lemon pie filling
  • 8 slices lemon

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 463 | Total Fat: 19.7g | Cholesterol: 177mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 6, 2003 by LIMCANCOOK 
This cake is high and light. I made a Almond Chiffon Cake with this recipe; instead of 1... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 6, 2003 by MARY-CAREL 
This is easy, light, moist, and delicious. We eat it plain as a light and lovely dessert.... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 6, 2003 by JANICE77 
This cake is delicious! Even my mum told me to make some for our relatives! Its easy to make... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 23, 2005 by shin 
My first time trying out a chiffon cake. This recipe is fantastic! I half the recipe and used... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 14, 2003 by FLUFFY1378 
This cake was very light and delicious. Definitley is a keeper. My family loved it MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 19, 2006 by EILISH40 
This is an excellent cake. I have been making chiffon cakes of different types for years. ... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 16, 2008 by Mallinda 
I made this cake for a bake sale, so I was only able to taste the filling and some crumbs, but... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 9, 2004 by CHISSANUCHA 
I add up 1 teaspoon of lemon extract. And add baked coconut shredded on top. Normally I'm not... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 28, 2006 by ELIZABETH101 
Very easy to make. I baked this in a large rectangular tray (took 25 minutes)and didn't bother... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 3, 2004 by DVAGFUZZY 
This recipe is was very to make. It was lemony and light. I only cut the cake in half (to... MORE

 
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