Lemon Chiffon Cake
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.
Light and fluffy lemon chiffon cake with a delicate crumb and fresh citrus brightness.
Nutrition per serving
Ingredients
dry
wet
meringue
Instructions
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.
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.
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.
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.
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.
Substitutions
Common mistakes
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