Lemon Chiffon Cake

4.54 from 69 votes

Lemon Chiffon Cake

Light, fluffy, and bursting with fresh citrus flavor, this Lemon Chiffon Cake topped with a tart lemon glaze is a scrumptious showstopper! Perfect on its own or served with berries and whipped cream, this delicious crowd pleasing cake is ideal for any occasion.

Prep Time20

Cook Time1

Cooling time1

Total Time2 20

Course: Cake, Dessert

Cuisine: American

Keyword: lemon cake recipe, lemon chiffon cake

Servings:

Calories: 427kcal

Author: Joanna Cismaru

Equipment

Nordic 12 Cup Bundt Pan

Ingredients

2 cups all-purpose flour
1½ cups granulated sugar
1 tablespoon baking powder
½ teaspoon salt
½ cup vegetable oil
8 eggs separated
¼ cup lemon juice
¼ cup water
2½ tablespoon grated lemon zest

Lemon Glaze

6 tablespoons butter unsalted and melted
1 tablespoon grated lemon zest
2 cups powdered sugar
3 tablespoons lemon juice
1 teaspoon vanilla extract

US Customary - Metric

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. When baking it’s always best to use room-temperature ingredients, especially eggs. This helps the batter to properly come together.
The egg whites matter. The egg whites must be beaten until they form stiff peaks and then gently folded into the batter. The entire texture of the cake is dependent on these two steps.
Invert the pan. You must flip the pan over and then let the cake fully cool on a wire rack while it is still in the pan. If you don't, the cake will more than likely deflate and collapse.
Leftover lemon chiffon cake will keep at room temperature for 3 to 4 days when wrapped in plastic or put in an airtight container. You can also freeze chiffon cake for up to 3 months.

Nutrition