Lemon Chiffon Cake

Name: Lemon Chiffon Cake
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1 cup granulated sugar; 1 tsp baking powder; 1/4 tsp salt; 5 large eggs (separated); 1/3 cup vegetable oil; 1/3 cup water; 1/4 cup freshly squeezed lemon juice; Zest of 2 lemons; 1/2 tsp cream of tartar; Powdered sugar for frosting (optional)

Published: May 19, 2025

by Lionel Ramon

Why You'll Love This Recipe

The Lemon Chiffon Cake is incredibly easy to prepare, even for beginners
Its light and airy texture offers a unique flavor profile that’s both refreshing and indulgent
With its beautiful golden hue, it’s sure to be the star of any dessert table
Versatile enough to be enjoyed plain or dressed up with frosting or fruit, it fits any occasion perfectly

I remember one family gathering when I brought this cake; everyone was immediately hooked. My cousin even asked if I could bake one for his wedding!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

All-Purpose Flour: Use high-quality flour for that perfect crumb; it’s essential for achieving the cake’s lightness.
Granulated Sugar: Sweetens the cake beautifully, balancing out the tartness of the lemons. For more inspiration, check out this Cheesecake Deviled Strawberries recipe.
Baking Powder: This is your secret weapon for fluffy greatness; ensure it’s fresh for best results. fluffy pumpkin oatmeal pancakes.
Salt: A pinch enhances all the flavors; don’t skip this step!
Eggs: Separate them carefully; egg whites give it that dreamy fluffiness.
Lemon Juice and Zest: Freshly squeezed juice and zest are key; they bring vibrant flavor and aroma.
Vegetable Oil: Keeps your cake moist and tender without overpowering the lemon flavor.
Water: Just a bit helps in mixing everything smoothly.
Cream of Tartar: Stabilizes egg whites, ensuring they whip up beautifully.
Powdered Sugar (for optional frosting): Whip this with butter and lemon juice for a sweet topping if you desire.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make It Together

Preheat Your Oven: Preheat your oven to 325°F (163°C) and grease a 10-inch tube pan lightly to prevent sticking.

Mix Dry Ingredients: In a large bowl, whisk together all-purpose flour, granulated sugar, baking powder, and salt until well combined.

Separate Eggs with Care: Carefully separate egg yolks from whites in two bowls; ensure no yolk sneaks into your whites for maximum fluffiness.

Add Wet Ingredients to Yolks: To the egg yolks, add vegetable oil, water, lemon juice, and lemon zest. Whisk until smooth and creamy.

Whip Egg Whites: In another bowl, beat egg whites with cream of tartar until stiff peaks form—this is where the magic happens!

Fold Together Gently: Carefully fold the dry mixture into the yolk mixture before gently incorporating the whipped egg whites; do not overmix!

Bake Away!: Pour your batter into the prepared pan and bake for about 55 minutes or until a toothpick comes out clean.

Let cool upside down on a wire rack—this technique helps maintain fluffiness! Once cool, run a knife around edges before removing from pan.

This Lemon Chiffon Cake is more than just dessert; it’s an experience filled with laughter and joy that brings people together. Enjoy every delightful bite! For more inspiration, check out this Mother’s Day Strawberry Shortcake recipe.

You Must Know

This delightful lemon chiffon cake is a light, airy dessert that brings sunshine to any occasion
Its zesty flavor and fluffy texture create an unforgettable experience, making it perfect for celebrations or just a sweet pick-me-up
Prepare to impress your friends and family!

Perfecting the Cooking Process

Start by whipping egg whites until stiff peaks form, then gently fold into the batter for fluffiness. Bake at 325°F until golden and springy.

Add Your Touch

Consider adding a hint of lavender or almond extract to elevate the flavor. Fresh berries on top add color and taste!

Storing & Reheating

Store in an airtight container at room temperature for up to three days. Avoid refrigeration to maintain its airy texture.

Chef's Helpful Tips

To achieve the best lemon chiffon cake, remember to use room temperature eggs for better volume
Always sift flour to avoid lumps; it keeps the batter smooth
Lastly, ensure your baking powder is fresh for optimal rise!

The first time I made this lemon chiffon cake, my friends devoured it in minutes. They even fought over the last slice, declaring me the ‘Chiffon Queen’—a title I still cherish today.

FAQ

How can I make my lemon chiffon cake fluffier?

Whip egg whites until they form stiff peaks, ensuring maximum airiness in your cake.

Can I use bottled lemon juice instead of fresh?

While fresh juice is preferred, bottled lemon juice can work in a pinch.

What’s the best way to serve lemon chiffon cake?

Top with whipped cream or fresh berries for a refreshing touch! refreshing mixed berry trifle.

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