4.5 from 117 votes
Lemon Chiffon Cake
Lemon Chiffon Cake combines the lightness of whipped egg whites with the bright flavors of lemon zest and juice for a delicate, airy texture. Its sponge cake batter is made from simple ingredients, enhanced by a tangy lemon glaze that hardens on the surface. This technique results in a moist crumb with a gentle citrus note, making it appealing for those who enjoy soft, fluffy cakes with a subtle zing.
Prep Time
20 mins
Cook Time
1 hr
Cooling time
1 hr
Total Time
2 hrs 20 mins
Servings:
12
Calories:
427 kcal
Course:
Dessert, Cake
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 12 Serving
Amount Per Serving
Calories 427
% 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.