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Light and Fluffy Lemon Chiffon Cake Recipe

Light and Fluffy Lemon Chiffon Cake

A tall, tender lemon chiffon cake made with whipped egg whites, fresh lemon juice, and finely grated zest. This airy 10-inch tube cake serves 12 to 16 and can be finished with confectioners’ sugar or an optional lemon glaze.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 2 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Cake
  • 2 cups (227 g) Cake flour
  • 1 1/2 cups (300 g) Granulated sugar, divided
  • 1 tablespoon Baking powder
  • 1 teaspoon Fine salt
  • 7 large eggs Large eggs, separated and at room temperature
  • 3/4 cup (180 ml) Cold water
  • 1/2 cup (120 ml) Neutral vegetable oil
  • 2 tablespoons Fresh lemon juice
  • 1 tablespoon Finely grated lemon zest
  • 1/2 teaspoon Cream of tartar
Optional Lemon Glaze
  • 1 1/2 cups (170-180 g) Confectioners’ sugar
  • 2-3 tablespoons Fresh lemon juice
  • 1 tablespoon Melted butter or water, as needed

Method
 

Step-by-Step
  1. Heat the oven to 325°F (165°C). Set out an ungreased 10-inch angel-food or chiffon tube pan with a removable bottom.
  2. Sift the cake flour, baking powder, salt, and about 3/4 cup of the granulated sugar into a large bowl.
  3. Make a well in the dry ingredients. Add the egg yolks, cold water, vegetable oil, lemon juice, and lemon zest, then beat just until the batter is smooth.
  4. In a completely clean bowl, beat the egg whites with the cream of tartar until foamy. Gradually add the remaining 3/4 cup sugar and beat until medium-stiff, glossy peaks form.
  5. Fold the beaten egg whites into the lemon batter in three additions, using a gentle lifting motion to preserve the air.
  6. Pour the batter into the ungreased tube pan and smooth the top. Bake for 50 to 60 minutes, until the top springs back lightly and a skewer inserted in the center comes out clean or with a few moist crumbs.
  7. Immediately invert the pan onto its feet or over a bottle and cool completely upside down for 1 to 2 hours. Run a thin knife around the edges to release the cake.
  8. Dust the cooled cake with confectioners’ sugar, or whisk together the optional glaze ingredients and drizzle it over the top before serving.

Notes

Do not grease the tube pan because the batter needs to cling to the sides as it rises. Keep yolks out of the whites, use room-temperature eggs, and invert the cake immediately after baking. Store covered at room temperature for up to 2 days or refrigerate for longer storage.