Lemon Chiffon

Light, airy, and bursting with citrusy brightness, this Lemon Chiffon cake is a dessert masterpiece that melts in your mouth. Made with fresh lemon zest and juice, this crowd-pleaser combines the tangy zest of lemon with the delicate fluffiness of a classic chiffon cake. The secret lies in whipping egg whites to stiff, glossy peaks, then gently folding them into the batter for that signature cloud-like texture. With a prep time of just 30 minutes and a dreamy golden finish, it’s perfect for celebrations or simple indulgence. Serve it plain, or dust it with powdered sugar for an elegant touch, and enjoy a slice of sunshine on your plate. Ideal for spring gatherings, brunches, and lemon lovers alike!

Nutriscore Rating: 58/100

Prep Time:30 mins

Cook Time:55 mins

Total Time:85 mins

Servings: 12

Ingredients

• 2 cups Cake flour
• 1.5 cups Granulated sugar (divided)
• 1 tablespoon Baking powder
• 0.5 teaspoon Salt
• 1 tablespoon Lemon zest
• 6 pieces Egg yolks (large)
• 0.75 cup Water
• 0.5 cup Canola oil
• 0.25 cup Fresh lemon juice
• 1 teaspoon Vanilla extract
• 8 pieces Egg whites (large)
• 0.5 teaspoon Cream of tartar
• 2 tablespoons Powdered sugar (optional, for dusting)

Directions

Step 1

Preheat your oven to 325°F (163°C). Ensure you have an ungreased 10-inch tube pan ready.

Step 2

In a large mixing bowl, sift together the cake flour, 1 cup of granulated sugar, baking powder, and salt. Stir in the lemon zest and set aside.

Step 3

In a medium bowl, whisk together the egg yolks, water, canola oil, lemon juice, and vanilla extract until well combined.

Step 4

Gradually add the wet ingredients into the dry ingredients, whisking until smooth. Avoid over-mixing.

Step 5

In a separate large bowl, using a hand or stand mixer, beat the egg whites and cream of tartar on medium speed until soft peaks form.

Step 6

Gradually add the remaining 1/2 cup of granulated sugar to the egg whites, a few tablespoons at a time, while continuing to beat on high speed until stiff, glossy peaks form.

Step 7

Gently fold one-third of the egg white mixture into the batter to lighten it. Then, carefully fold in the remaining egg whites in two additions, being mindful not to deflate the airy mixture.

Step 8

Pour the batter into the ungreased tube pan, spreading it evenly. Run a knife or skewer through the batter to remove any air pockets.

Step 9

Bake for 50-55 minutes, or until the cake springs back when lightly touched and a skewer inserted into the center comes out clean.

Step 10

Remove the cake from the oven and immediately invert the pan (tube pan feet or over a bottle) to cool completely. This prevents the cake from collapsing as it cools.

Step 11

Once cool, run a knife around the edges and the center tube of the pan to release the cake. Gently remove it from the pan.

Step 12

Optional: Dust the top of the cake with powdered sugar before serving for an elegant finish. Slice and serve as desired.

Nutrition Facts

Serving size	(1311.5g)

Amount per serving	% Daily Value*
Calories	3652.4

Total Fat 142.5g	0%
Saturated Fat 17.5g	0%
Polyunsaturated Fat 28.3g
Cholesterol 1104mg	0%
Sodium 3030.1mg	0%
Total Carbohydrate 525.0g	0%
Dietary Fiber 8.0g	0%
Total Sugars 320.1g
Protein 69.6g	0%

Vitamin D 108IU	0%
Calcium 218.6mg	0%
Iron 7.0mg	0%
Potassium 1156.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.0%

Protein: 7.6%

Carbs: 57.4%