Baking & Pastry > Cakes > Foam Cakes > Chiffon Cake Recipe

Lemon Chiffon Cake

A zesty and refreshing lemon chiffon cake that's light, airy, and bursting with citrus flavor. Perfect for a spring or summer dessert!

Prep Time
30 minutes
Cook Time
45-50 minutes
Servings
12
Ingredients
  • 250 g Cake Flour
  • 200 g Granulated Sugar
  • 2 tsp Baking Powder
  • 0.5 tsp Salt
  • 80 ml Vegetable Oil
  • 80 ml Lemon Juice
  • 2 tbsp Lemon Zest
  • 6 Egg Yolks
  • 80 ml Water
  • 6 Egg Whites
  • 0.5 tsp Cream of Tartar
  • 100 g Granulated Sugar

Combining Dry Ingredients

In a large bowl, whisk together the cake flour, 200g of granulated sugar, baking powder, and salt until well combined. This ensures even distribution of the leavening and salt.

Preparing Wet Ingredients

In a separate bowl, whisk together the vegetable oil, lemon juice, lemon zest, egg yolks, and water until well combined. This ensures a smooth and emulsified mixture.

Creating the Batter

Gradually add the wet ingredients to the dry ingredients, whisking until just combined. Be careful not to overmix; a few lumps are fine.

Whipping Egg Whites

In a clean, grease-free bowl, beat the egg whites with cream of tartar until soft peaks form. Gradually add the remaining 100g of granulated sugar, beating until stiff, glossy peaks form. The egg whites should be firm but not dry.

Folding in Egg Whites

Gently fold one-third of the beaten egg whites into the batter to lighten it. Then, gently fold in the remaining egg whites until just combined. Avoid deflating the egg whites; fold until no streaks remain.

Baking the Cake

Pour the batter into an ungreased 25cm chiffon cake pan with a removable bottom. Bake in a preheated oven at 175°C (350°F) for 45-50 minutes, or until a toothpick inserted into the center comes out clean.

Cooling Process

Invert the cake pan onto a wire rack immediately after baking and let the cake cool completely upside down. Once cooled, loosen the edges with a knife or spatula and remove from the pan.

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FAQ

  • Why should I avoid greasing the chiffon cake pan?

    The cake needs to adhere to the sides of the pan to rise properly. Greasing prevents this, resulting in a denser cake.

  • How do I prevent my lemon chiffon cake from sinking?

    Cool the cake upside down immediately after baking. This helps it maintain its structure as it cools.

  • Can I use bottled lemon juice?

    Fresh lemon juice and zest are recommended for the best flavor. Bottled juice can be used in a pinch, but the flavor won't be as bright.