Lemon Chiffon Cake
User Reviews
4.5
Lemon Chiffon Cake
Description
The Lemon Chiffon Cake features a batter made from all-purpose flour, sugar, vegetable oil, egg yolks, lemon juice and zest, and water, with the key step of folding in stiffly beaten egg whites to achieve its characteristic airy texture. The cake is baked in a tube or bundt pan and immediately inverted to cool, helping maintain its height and preventing collapse. A glaze made from melted butter, powdered sugar, lemon zest, lemon juice, and vanilla extract is poured over the cooled cake, setting to a firm, smooth layer. The resulting cake is soft and fluffy with a fresh lemon flavor enhanced by the glaze’s brightness.
The cake serves well as a light dessert or afternoon treat. Its lemon notes make it suitable for spring or summer meals, and it’s elegant enough for gatherings where a subtly flavored sponge is desired. The glaze adds a touch of sweetness and moisture to each bite.
Key preparation aspects include using room-temperature ingredients for proper batter integration, beating egg whites to stiff peaks for the correct aeration, and inverting the pan immediately after baking to avoid cake deflation. Leftover cake can be kept at room temperature for 3 to 4 days if wrapped or stored airtight, and it can be frozen for up to 3 months.
Ingredients
- 2 cups all-purpose flour
- 1½ cups granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup vegetable oil
- 8 egg separated
- ¼ cup lemon juice
- ¼ cup water
- 2½ tablespoon lemon zest, grated
Lemon Glaze
- 6 tablespoons butter unsalted and melted
- 1 tablespoon lemon zest, grated
- 2 cups powdered sugar
- 3 tablespoons lemon juice
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 325°F (163°C).
- In a large bowl, add flour, granulated sugar, baking powder and salt. Add oil, egg yolks, lemon juice, water and lemon zest; whisk until well combined.
- In a large bowl, beat egg whites until stiff peaks form.
- Fold ⅓ of whipped egg whites into the batter to lighten. Gently fold in the remaining egg whites until mixture is combined; do not over mix or batter will deflate.
- Pour the batter into an ungreased 10-inch tube pan or a bundt pan and tap gently on counter to release air pockets. Bake 50-60 minutes or until cake springs back when touched. Invert the pan immediately after removing from the oven and allow it to cool completely. Run knife around the sides and center of cake to loosen.
- To make the glaze, combine the melted butter, lemon zest, powdered sugar, lemon juice and vanilla extract in medium bowl; stir until smooth.
- Pour the glaze over the cooled cake and spread with spatula. The glaze will set hard within 30 minutes. You can also decorate the cake with additional lemon slices and some sliced fresh strawberries.
Notes
- Use room-temperature ingredients, especially eggs, to help the batter combine smoothly.
- Beat egg whites until stiff peaks form and fold gently into the batter to maintain airiness.
- Invert the cake pan immediately after baking and let cool completely to prevent the cake from collapsing.
- Store leftover cake wrapped or in an airtight container at room temperature for up to 4 days or freeze up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 427 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 427kcal | 21% |
| Carbohydrates | 62g | 21% |
| Protein | 6g | 12% |
| Fat | 18g | 28% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 124mg | 41% |
| Sodium | 142mg | 6% |
| Potassium | 179mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 45g | 90% |
| Vitamin A | 335IU | 7% |
| Vitamin C | 6mg | 7% |
| Calcium | 68mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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