Lemon chiffon cake is a tasty and fragrant variation of the classic chiffon cake, flavored with lemon juice and zest and decorated with a delicious lemon glaze. It is a tall, fluffy, and light dessert prepared without butter, similar to a sponge cake. It is ideal for breakfast or a snack, to be enjoyed as it is or served after a meal in its delicious and fresh simplicity.
The light and fluffy texture of the lemon chiffon cake is due to the egg whites whipped with cream of tartar, a natural leavening agent that helps to keep them firm and fluffy. Once the egg whites are ready, they are folded into the rest of the batter, made with flour, sugar, oil, water, yeast, lemon zest, and juice. The mixture is then poured into a special metal pan and baked in the oven. Once cooled, the cake is decorated with the glaze, resulting in a very soft and light cake with a pleasant citrus taste typical of lemon cake.
Making a lemon chiffon cake is not complex, but it requires some attention. First of all, it is important to use the typical metal pan, easily available in specialized stores. It is a particular pan with high edges, specially made to not be buttered or floured, which will allow you to obtain a tall and very soft cake. To remove the cooked batter, simply flip the pan and run a knife around the edges to facilitate extraction. We use a 22 cm pan, but if you have one with a 20 or 24 cm diameter, it will still be suitable for our recipe.
For the preparation, it is essential that the egg whites are well whipped: to have them firm, they must be cold from the refrigerator, and you must ensure that all the utensils are clean. For a rich flavor, we also recommend using organic lemons with edible zest and avoiding grating the white part of the zest, which has a bitter taste.
Discover the recipe and tricks to prepare a tall and very soft lemon chiffon cake.
Easy Lemon Chiffon Cake Recipe – Light, Fluffy, and Delicious
This easy Lemon Chiffon Cake recipe is a perfect balance of lightness and tanginess. Made with fresh lemon juice and zest, this cake is perfect for any occasion. Try it now!
- 6 large eggs, separated
- 1 and 1/2 cups all-purpose flour
- 1 and 1/2 cups granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup vegetable oil
- 1/2 cup water
- 1/3 cup fresh lemon juice
- 1 tbsp grated lemon zest
- 1/2 tsp cream of tartar
For the lemon glaze:
- 1 cup powdered sugar
- 2-3 tbsp fresh lemon juice
- 1 tbsp grated lemon zest
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Preheat the oven to 325°F (165°C).
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In a large mixing bowl, combine the egg yolks, flour, sugar, baking powder, salt, oil, water, lemon juice, and lemon zest. Beat with an electric mixer on medium speed until smooth and well-combined.
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In a separate large mixing bowl, beat the egg whites and cream of tartar with an electric mixer on high speed until stiff peaks form.
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Gently fold the egg whites into the batter until just combined.
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Pour the batter into an ungreased 10-inch tube pan (angel food cake pan) and smooth the top.
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Bake for 55-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
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Remove the cake from the oven and immediately turn it upside down onto a wire rack to cool completely. This will prevent the cake from collapsing.
Make the lemon glaze:
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To make the lemon glaze, whisk together the powdered sugar, lemon juice, and lemon zest until smooth.
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Once the cake is cooled, remove it from the pan by running a knife around the edges and the center tube. Drizzle the lemon glaze over the top of the cake.
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Serve the lemon chiffon cake as is or with whipped cream, fresh berries, or other toppings of your choice. Enjoy!
Recipe notes:
- Make sure to use an ungreased tube pan (angel food cake pan) to help the cake rise and maintain its height.
- For the best texture, make sure to beat the egg whites until stiff peaks form.
- If you don’t have cream of tartar, you can substitute it with white vinegar or lemon juice.
- You can also use other citrus fruits, such as orange or grapefruit, in place of the lemon for a different flavor.
Storage:
- Store the lemon chiffon cake at room temperature in an airtight container or covered with plastic wrap for up to 3 days.
- You can also freeze the cake, tightly wrapped in plastic wrap and then in foil, for up to 3 months. Thaw the cake at room temperature before serving.
Leftovers:
- Leftover cake can be enjoyed as is or toasted.
- You can also use leftover cake to make cake pops or trifle.
Serving ideas:
- Serve the lemon chiffon cake with whipped cream and fresh berries.
- Dust the top of the cake with powdered sugar for an extra touch of sweetness.
- Top with lemon curd for an added burst of lemon flavor.
Nutritional facts:
- Serving size: 1 slice (1/12th of the cake)
- Calories: 280
- Total fat: 10g
- Saturated fat: 1.5g
- Trans fat: 0g
- Cholesterol: 105mg
- Sodium: 200mg
- Total carbohydrate: 44g
- Dietary fiber: 0g
- Sugars: 32g
- Protein: 5g
