How to Make the Perfect Lemon Chiffon Cake
American · Medium · 140 min · 10 servings
A light and airy cake made with fresh lemon zest and juice for a bright citrus flavor. The chiffon method produces an incredibly tender and cloud-like crumb.
Why this recipe works
This Lemon Chiffon Cake recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 140 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 260 calories with 5g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 9 simple ingredients that you can find at any grocery store:
- 2 cups cake flour
- 1.5 cups granulated sugar
- 1 tablespoon baking powder
- 0.5 teaspoon salt
- 0.5 cup vegetable oil
- 6 large eggs, separated
- 0.75 cup fresh lemon juice
- 2 tablespoons fresh lemon zest
- 0.5 teaspoon cream of tartar
Step by step instructions
Step 1: Preheat and prepare the pan
Preheat oven to 325 degrees Fahrenheit. Use an ungreased 10-inch tube pan. Do not grease it as the batter needs to cling to the sides to rise properly.
Step 2: Mix the wet and dry ingredients
Whisk cake flour, sugar, baking powder, and salt in a large bowl. Make a well in the center and add oil, egg yolks, lemon juice, and lemon zest. Mix until the batter is very smooth.
Step 3: Whip the egg whites
In a clean bowl, beat egg whites with cream of tartar until stiff peaks form. The whites should be glossy and hold their shape firmly when the whisk is lifted.
Step 4: Fold and combine
Gently fold the egg whites into the batter in three additions using a rubber spatula. Use wide sweeping motions and do not overmix so as to preserve the air in the whites. Pour batter into the tube pan.
Step 5: Bake and cool inverted
Bake for 50 to 55 minutes until a skewer comes out clean. Immediately invert the pan onto its legs or over a bottle neck and allow to cool completely upside down. Once cool, run a knife around the edges to release.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- cake flour → all-purpose flour minus 2 tablespoons per cup for a similar result
- fresh lemon juice → fresh lime juice for a lime chiffon variation
- vegetable oil → light flavored olive oil or avocado oil
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Greasing the tube pan which prevents the cake from climbing the sides and causes it to collapse
- Not inverting the cake immediately after baking which causes it to deflate under its own weight
- Overmixing the egg whites into the batter which deflates the foam and results in a dense cake
Nutrition facts
Per serving: 260 calories, 5g protein, 38g carbs, 10g fat, 1g fiber.
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