I only make the cake part to this recipe and it was wonderful, nice and light. Did not grease the pan and had no problem getting it out. I make the microwave lemon curd and whipped cream cheese frosting from this site for the two middle layers, i put a layer of lemon curd and some of the frosting and then frosted the cake with the remaining frosting. It was great to pair the lemon with the sweet frosting. The only problem is the frosting was very creamy, but the flavor combination of it all was wonderful.

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.

Great recipe. The first time I took some bad advice from a reviewer here. I also didn't realize that you should not use butter for a chiffon cake - it must be made with oil. So the first time, it was just like a lemon cake - nothing spongy and light about it. I retried it and followed the recipe to the letter - great success.

I made this cake for my daughter's birthday, and I frosted it with Special Buttercream Frosting (from this site). I added a little extra lemon zest to the cake, and for the filling, I used instant Jello pudding and pie filling, and added lemon zest to it. The filling tasted really good, but it didn't set up as much as I would have liked- I'm pretty sure it was my fault, though- I think added too much milk. Overall, it tasted great, and this is a great recipe!

Finally a light cake I can cook in Denver. Just add a little more flour and a couple T of lemon juice and it does not fall or get heavy. Thank you, I love this cake.

The recipe itself was good - nice and light and lemony. I was dubious about the 'ungreased' cake pan but thought I would give it a go. I regretted it. The cake stuck and was hard to get out in one piece.

Not too sure about this recipe. I had to use olive oil for the veg oil, which I know can sometimes change a recipe, plus, I added some lemon juice to the batter, which may have altered it somewhat. It kind of had the texture and flavor of a recent white cake that I made. If I make this again, I'll try to stick to the recipe and perhaps re-rate.

I made this cake for a bake sale, so I was only able to taste the filling and some crumbs, but from my sampling it seemed as if it would be very good. I found my cake took significantly less time to bake than the recommended time and I'm glad I was keeping a close watch on it. I suggest making sure you stir your lemon pie filling well before trying to fold it into the whipped cream, otherwise you'll have some lumps. I used Jello lemon pudding and pie filling that I enhanced with additional lemon juice and zest and it was fairly stiff when set, so I did have a few lumps in the whipped cream mixture. I garnished the top with some strips of lemon zest. The cake sold for $20 at the bake sale.

Great basic chiffon cake. I made them into cupcakes, and I didn't have cake flour so I used all-purpose flour with a couple tablespoons of cornstarch. I didn't have cream of tartar either so I used lemon juice. Other than that, no changes - they were springy, moist, and yummy even on their own. The volume's great - the first time, I forgot to add baking powder and they were still light and tender. Thanks for sharing!

this is a very floppy and delicious chiffon,the lemon really smells well.but i suggest to reduce the egg yolk in a half off the writen recepi,try to beat first the egg whites w/the sugar until stiff,and in the other bowl,beat the egg yolks lemon extract, oil,and water until mixed well and a little stiff,then fold with the stiffed egg white gradually in three times (cut in 3 portion)then sprinkle sofly the flour w/baking powder and salt.this way,we reduce the chance of bubbles of flour,,,i suggest too to add grated lemon peel for about 2tbsp. enjoy cooking!

This recipe scared me a little, but I tried it and was glad I did. I've made it twice now. I didn't have cake flour and the first time I made it, it was a little dense. The second time I made it (still no cake flour) I sifted my flour and it was lighter. Good flavor both times. I used jello brand lemon pie filling and made it according to package directions - the 4.3 oz box makes plenty to layer the cake as the recipe states.

This was one of the best cakes I've ever made. It's light and fluffy, also you can use low fat versions of ingredients and it still tastes great. I made a cream cheese-whipped cream frosting layered with lemon curd instead of the lemon frosting in the recipe. It was so good, even my friends who normally don't like cake wanted seconds. This is a great basic cake for all kinds of fillings and topings. The eggs take a long time to beat without an electric beater.

Very easy to make. I baked this in a large rectangular tray (took 25 minutes)and didn't bother with cutting the cake in layers, just iced it all on top. I did do half water half lemon juice (it was still not as lemony as I would of liked) this cake is rather dry and really needs a "wet" icing/filling. This is more a lemon sponge cake.

i actually cut the recipe in half bc i didn't wanna eat too much cake and it came out great still. instead of lemon i used 1 tsp of vanilla and 1 tsp of almond extract. it rose well even divided into several ramekins. i ate it with some jam and and whipped cream. today i'll use some lemons when i make it. thanks for the great recipe

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.