New this month
Lemon Chiffon Cake

Lemon Chiffon Cake

"This cake recipe makes lemony, light, and luscious lemon-flavored chiffon cake with a creamy filling made with lemon pie filling."
Added to shopping list. Go to shopping list.


3 h servings 459 cals
Serving size has been adjusted!
Original recipe yields 14 servings


  • Calories:
  • 459 kcal
  • 23%
  • Fat:
  • 19.4 g
  • 30%
  • Carbs:
  • 66.9g
  • 22%
  • Protein:
  • 6.9 g
  • 14%
  • Cholesterol:
  • 173 mg
  • 58%
  • Sodium:
  • 344 mg
  • 14%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  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.

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 86
  1. 96 Ratings

Most helpful positive review

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 si...

Most helpful critical review

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 t...

Most helpful
Most positive
Least positive

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 si...

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.

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...

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.

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.

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...

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. ...

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 ti...

I add up 1 teaspoon of lemon extract. And add baked coconut shredded on top. Normally I'm not big in Chiffon cake but my husband was begging for it ! And I agree it was delicious nice light mil...

Other stories that may interest you