"This cake is lemony, light and luscious." — Carol
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1 3/4 cups
cream of tartar
heavy whipping cream
2 1/2 cups
lemon pie filling
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.
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.
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.
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!
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 tastes great. This is a wonderful recipe for making different flavours of chiffon cake, juz experiment with it. I defintely making this for parties!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Lemon Chiffon Cake
Serving Size: 1/14 of a recipe
Servings Per Recipe: 14
Amount Per Serving
Calories from Fat: 174
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