Reviewed: Oct. 11, 2009

This cake was okay. The texture was perfect, albeit a little dry (I read *after* the fact that the baking time should be decreased a bit). The flavor was very similar to a pound cake--just bland and cakey--not overly lemony like I was hoping (I even added extra zest). The frosting was nice--the texture was great and the flavor was good, although it could have used more lemon, again. Overall, this cake *probably* will be eaten, but it won't go as quickly as other things I've made. It was a lot of work. I won't be making it again. Sorry! Again though, the texture was awesome--just don't bake it the full 60 minutes or it'll dry out.

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ewells1014

Cooking Level: Expert

Home Town: Maurertown, Virginia, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Sep. 25, 2009

I baked this cake just because I want to get rid of lemons and eggs in the fridge. It turned out exceptional great. I love it the moment the first bite got into my mount. I agree that the baking time is too much. Mine is only 25 minutes and the cake was done. Thank you so much for such a wonderful recipes. I will definitely make it again and again for many years to come.

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JUGGAGIE

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Reviewed: Jul. 25, 2009

You have to be a very experienced baker for this recipe to work. As I got into it I realized I had no idea what the "peaks" meant and how to get the rind of the lemon quickly so I substituted lemon juice. By the end of cooking it it was burnt around the edges and wouldn't come off the pan. My cakes usually turn out deliscious. It was a lot of work for a cake that won't actually come out of the pan without falling apart. It could be because I didn't get the "peaking part" and therefore didn't bake it right.

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crystal

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Reviewed: Jul. 17, 2009

I got so many compliments on this cake (made it for a bridal shower). The only change I made was to add 1 teaspoon of lemon extract to the batter and bake it in 2 9" round pans. I did find the cook time too much. I cooked it for about 20-25 minutes. Topped this with the Special Buttercream Frosting from this site (but added lemon extract to the frosting too).

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HISTORYGIRL04

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: Jul. 11, 2009

I followed the recipe with a few exceptions. I added the lemon into the cake mix which created a melt on your tongue pleasure. I also found the cook time too long for the cake, be sure to watch for the light golden brown and check otherwise this cake will compact. Instead of strawberries I susbstituted raspberries. I made a couple of other changes to the layering and fillers. It was super in my grumpy father in law liked it... the first thing in 5 yrs I have made and he acutally went for thirds.

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Netters1977

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Reviewed: Jun. 14, 2009

I skipped the lemon-y on this recipe and added 1/2 tsp each of vanilla and almond extract. That said, in the spirit of a 'true' chiffon, I whipped both the whites AND the yolks separately (each with about half of the 3/4 cup sugar). Not to sound like an epic food snob (I'm only a cake snob, I promise), but that is the correct way to make a chiffon. Make sure to invert your pan over a bottle to let it cool (this cake WILL compress if not handled in this way). It comes out like a charm with minor encouragement once it’s completely cooled. This recipe made enough batter for my tube pan and 6 cupcakes. All that batter would have been way too much in one pan. It also only took 30 minutes to cook the full cake, and a lot less time for the cupcakes. This made an awesomely airy and fluffy crumb. It was close to an angel food cake, but not tough like a sponge. It would be lovely with the lemon filling as in the recipe, and I look forward to actually doing it that way. Follow the instructions (and whip those yolks, baby!), and you will be rewarded with a brilliant, fluffy cake perfect to ice or have plain with strawberries and cream.

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Nobody'sGirl

Cooking Level: Beginning

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Reviewed: Jun. 11, 2009

It was very good. My only negative, and it is slight, is that I expected it to be lighter and fluffier. It was not a dense cake, which was great, but I was expecting lighter. The taste was lovely, but I think that I will add lemon juice to the batter (and maybe to the frosting too) next time. Thank you!

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FATCHIC

Cooking Level: Expert

Home Town: Mukilteo, Washington, USA

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Reviewed: Jun. 2, 2009

Delicious! I was in the mood to bake a cake and craving lemon so I searched online for a recipe that I could make with ingredients I have on hand. I planned on using a different icing with other ingredients I have but decided to make a last-minute trip to get heavy cream and lemon pie filling while the cakes cooled. Glad I did because it was the perfect compliment to this light and fluffy cake. I actually used two 9" pans instead of one tall 10", worked great. This recipe is going in my favorites!

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chefsteph

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Reviewed: Feb. 20, 2009

This was almost the cake I was looking for. I did not make the pie filling cream mixture, but instead just served with whipped cream and berries. The cake had great texture, but was a bit heavier than I expected, and the lemon was almost undetectable. I will make it again, but would probably add more zest or even some lemon extract. Thanks!

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SUZANY1

Cooking Level: Intermediate

Living In: Calgary, Alberta, Canada

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Reviewed: Oct. 16, 2008

The only change I made was to double the amount of lemon zest and add a little yellow food coloring because I wanted a very Lemony cake in taste and look. This was one of the moistest, silkiest cakes I've ever had. I frosted it with a strawberry cream cheese frosting and it was to die for!

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hgrether

Cooking Level: Beginning

Home Town: Lincoln, California, USA

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Reviewed: Oct. 5, 2008

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.

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prell2k4

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

Living In: Sterling, Virginia, USA

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Reviewed: 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.

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Beas42luv

Cooking Level: Expert

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Reviewed: Jul. 22, 2008

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.

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Suriya

Cooking Level: Beginning

Living In: Boston, Massachusetts, USA

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Reviewed: Jul. 19, 2008

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!

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~S~

Cooking Level: Intermediate

Living In: Sacramento, California, USA

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Reviewed: Jun. 30, 2008

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.

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Sue Kennedy

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Reviewed: Apr. 25, 2008

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.

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KWHEATLEY

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Reviewed: Apr. 5, 2008

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.

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allrecipesrocks

Cooking Level: Intermediate

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Reviewed: Mar. 15, 2008

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.

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Mallinda

Cooking Level: Expert

Home Town: Norristown, Pennsylvania, USA

Living In: Mobile, Alabama, USA

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Reviewed: Mar. 6, 2008

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!

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KC

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Feb. 19, 2008

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!

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