• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Facebook
Instagram
Pinterest
YouTube
TikTok

Jo Cooks

Simple - Easy - Comfort

  • All Recipes
    • Course
      • Breakfast
      • Appetizers
      • Lunch
      • Dinner
      • Desserts
      • Side Dishes
      • Soups
      • Salads
      • Sandwiches
      • Drinks/Cocktails
      • Sauces & Dressings
    • Method
      • Crockpot
      • Instant Pot
      • One Pot
      • Air Fryer
      • Casseroles
    • Season
      • Spring
      • Summer
      • Fall
      • Winter
    • Cuisine
      • Asian
      • Italian
      • Mexican
      • European
      • Indian
      • Romanian
      • Mediterranean
      • Middle Eastern
      • American
    • Ingredient
      • Chicken
      • Pork
      • Beef
      • Seafood
      • Lamb
      • Vegetarian
      • Pasta
      • Spices
    • Holiday
      • Christmas
      • Easter
      • Thanksgiving
      • Game Day
      • Valentine's Day
      • St. Patrick's Day
      • Cinco de Mayo
      • Mother's Day
      • Memorial Day
      • Father's Day
      • 4th Of July
      • Labor Day
      • Halloween
    • Recipe Index
  • Cookbooks
    • The Big Book of Jo’s Quick and Easy Meals
    • 30-Minute One-Pot Meals
  • Shop
  • About Jo
FREE recipe eBook!
Search...
All Recipes
Instant Pot
30 Minute
One Pot Meals
Soups
Dips & Dressings
Baking
Pasta
Sandwiches
Sides
Desserts Cakes
4.5 from 65 votes

Lemon Chiffon Cake

Jump to RecipePrintRate
By: Joanna Cismaru •12/19/22 46 Comments

This post may contain affiliate links. Please read my disclosure policy.

This Lemon Chiffon Cake is very light and soft and it’s topped a delicious lemon glaze. From breakfast to dessert this chiffon cake will be a crowd pleaser all the time.

Lemon Chiffon Cake

I know you guys were waiting for a dessert recipe from me, so I aim to please. I have a very pretty and super delicious, full of lemony flavor chiffon cake for you today.

The other day I went shopping at Target and I just can’t help myself from looking at kitchen stuff. So I happened to find myself in the baking isle and looking at bundt pans. I don’t know about you but I’m in love with bundt pans and their pretty shapes. But this time I bought a simple chiffon bundt pan and I couldn’t wait to get home and bake a chiffon cake. And that’s just what I did! But don’t worry, later on hubs ordered me a gorgeous rose bundt pan which I am super excited to try this weekend. I just have to think of a recipe worthy of such a beautiful pan.

Anywho, enough about bundt pans. Let’s talk chiffon cakes.

Ever make one before?

No? Well you’re not alone. I’ve only made them a couple times before, but I simply adore them. Chiffon cakes are so light, and they’re usually made with vegetable oil and are made soft and fluffy by beating egg whites until stiff and folding them into the batter. Trust me, all that work is worth it. The cake itself has a lot of lemon flavor but I also added some lemon glaze, which I’ll be honest with you and tell you it’s not really needed. There’s plenty of lemon flavor in the cake itself. However, if you don’t serve it with the glaze you might find it a bit dry, so you could serve it with whipped cream, or with some fruits or berries. Nutella!! Yes you can serve it with Nutella too, let’s not forget that. What’s that you say? Lemon and Nutella? Yes! I love Nutella with everything! That’s just how I roll.

But I love this cake for breakfast, I love it for dessert, it’s simply perfect. And isn’t it so pretty?

2 slices of Lemon Chiffon Cake on a plate with the cake in the background

Other Delicious Cake Recipes To Try

  • Lemon Poppy Seed Cake
  • Cheesecake Recipe
  • Lemon Pudding Cake
  • Lemon Magic Cake

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

a lemon chiffon cake garnished with mint leaves and lemon zest
Print
4.54 from 65 votes

Lemon Chiffon Cake

Prep 20 minutes
Cook 1 hour
Total 1 hour 20 minutes
Rate Recipe
This Lemon Chiffon Cake is very light and soft and it’s topped a delicious lemon glaze. From breakfast to dessert this chiffon cake will be a crowd pleaser all the time.
12

Ingredients

  • 2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup vegetable oil
  • 8 eggs (separated)
  • 1/4 cup lemon juice
  • 1/4 cup water
  • 2 1/2 tablespoon grated lemon zest

Lemon Glaze

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

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

  • Preheat oven to 325°F. 
  • In 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 large bowl, beat egg whites until stiff peaks form. 
  • Fold 1/3 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 into ungreased pan; tap gently on counter to release air pockets.
  • Bake 50-60 minutes or until cake springs back when touched. Invert pan immediately after removing from oven and allow to cool completely. Run knife around the sides and center of cake to loosen.
  • For glaze, combine butter, zest, powdered sugar, juice and vanilla in medium bowl; stir until smooth. Pour over cooled cake and spread with spatula. Glaze will set hard within 30 minutes.

Nutrition Information

Calories: 426kcal (21%)Carbohydrates: 62g (21%)Protein: 6g (12%)Fat: 18g (28%)Saturated Fat: 12g (75%)Cholesterol: 124mg (41%)Sodium: 142mg (6%)Potassium: 173mg (5%)Fiber: 1g (4%)Sugar: 45g (50%)Vitamin A: 336IU (7%)Vitamin C: 6mg (7%)Calcium: 66mg (7%)Iron: 2mg (11%)
© Author Joanna Cismaru

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

a lemon chiffon cake garnished with mint leaves and lemon zest

Did You Make This?

We love seeing what you made! Tag us on Instagram at @jocooks or hashtag #jocooks so we can see your creations!

Rate Recipe
Add Your Photo!
  • 540
Home Recipes
Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

Read More
iPad showing title of ebook 30 recipes from around the world
Subscribe

Get our FREE recipe eBook + weekly newsletter!

Loading

guest
Did you make this recipe? Rate it:




The comment form collects your name, email and content to allow us keep track of the comments placed on the website. Please read and accept our website Terms and Privacy Policy to post a comment.

guest
Did you make this recipe? Rate it:




The comment form collects your name, email and content to allow us keep track of the comments placed on the website. Please read and accept our website Terms and Privacy Policy to post a comment.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

46 Comments
Newest
Oldest Most Voted
Inline Feedbacks
View all comments
Beckie
Beckie
Posted: 3 months ago

5 stars
Delicious! Especially the glaze. However, I’m wondering why you said an ungreased pan. Mine stuck some and one large piece broke off. Should I grease the pan next time?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Beckie
Posted: 3 months ago

The cake needs to cling to the sides and center of the pan for support as it rises, so you can just run a knife around the edge to loosen the cake when ready to remove it from the pan.

0
Reply
Melanie
Melanie
Posted: 1 year ago

Do you think this would work in mini Bundt pans?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Melanie
Posted: 1 year ago

Absolutely, just watch as they bake, they would take less time baking.

0
Reply
Tammy Miami
Tammy Miami
Posted: 1 year ago

3 stars
I made this today. It was good but not what I was expecting. It was much heavier, like a pound cake, and a bit dry. The glaze really saved it.I love lemon so it will get eaten.

0
Reply
Stacy
Stacy
Posted: 1 year ago

5 stars
I made this cake for Easter. It was great! I was concerned about the baking powder because last week I made a chocolate chiffon with only a tsp. Of baking powder, so a tablespoon seemed like a lot. It wasn’t too much. I modified the glaze. I didn’t want to use butter. I also added orange zest to the glaze because I didn’t have enough lemons. We loved the cake. Thank you Jo!

0
Reply
Jo Cooks Team AMJ
Jo Cooks Team AMJ
Reply to  Stacy
Posted: 1 year ago

We are so happy you enjoyed it!

0
Reply
Parvs
Parvs
Posted: 2 years ago

Looks amazing and i look forward to trying it out. But i need to ask, i don’t have a tube pan, can I use a regular round cake pan? Thanks in advance ❤

0
Reply
Jo Cooks Team
Jo Cooks Team
Reply to  Parvs
Posted: 2 years ago

You certainly can!

0
Reply
Rae Myette, British Columbia, Canada 🇨🇦
Rae Myette, British Columbia, Canada 🇨🇦
Posted: 2 years ago

Just finished baking your Lemon Chiffon Cake Recipe – turned out “Amazing”

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Rae Myette, British Columbia, Canada 🇨🇦
Posted: 2 years ago

Glad to hear it!

0
Reply
Jan
Jan
Posted: 2 years ago

Hi I would like to find out the pan size required for this recipe?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Jan
Posted: 2 years ago

It’s a 10-inch Angel Food Tube Cake Pan.

0
Reply
Lubna Sparks
Lubna Sparks
Posted: 2 years ago

So excited to try this recipe tomorrow but realized too late that I only have an 8″ pan instead of the 10″ size from your link in the recipe. Should I make any adjustments to the recipe or cooking time? Thanks!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Lubna Sparks
Posted: 2 years ago

The cooking time should be the same the only thing is you may have too much batter.

0
Reply
Caelyn Casey
Caelyn Casey
Posted: 2 years ago

Hi! I tried this recipe and the heating worked better on 300.

0
Reply
Jo Cooks Team
Jo Cooks Team
Reply to  Caelyn Casey
Posted: 2 years ago

Every oven is different! We’re glad you found what works for yours.

0
Reply
ColleenB.~Tx.
ColleenB.~Tx.
Posted: 3 years ago

Looks delicious.
I am rather surprised that it calls for all-purpose flour instead of cake flour.
Any chiffon cake that I have made has called for cake flour but will give this recipe a chance. I just may make this for my birthday come next month.
Thank You

0
Reply
Violet
Violet
Posted: 3 years ago

I made this cake about four years ago. It is the best chiffon cake i ever made and it’s lemon my favorite. I make it every summer when some people from a church stop in to visit.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Violet
Posted: 3 years ago

I’m so happy to hear this!

0
Reply
Carree O'CONNOR
Carree O'CONNOR
Posted: 3 years ago

5 stars
What a fun easy cake to bake. Looks to good to be true. Don’t have to tell anyone that part

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Carree O'CONNOR
Posted: 3 years ago

Ha! Lips are sealed!

0
Reply
Julie Moskal
Julie Moskal
Posted: 4 years ago

5 stars
This is my go to cake!!

0
Reply
SheriO
SheriO
Posted: 5 years ago

5 stars
I wanted to see if this cake could be made Gluten Free without too much fiddling. I changed the flour to Mama’s Coconut blend flour and 1 tsp of Xanthum Gum and lowered the baking powder to 1 tsp. My eggs were from my chickens, so VERY fresh. Otherwise, left as is and it came out really nice. You really can’t tell the difference.

0
Reply
Nancy
Nancy
Posted: 6 years ago

Traditionally foam type cakes (sponge,chiffon) are baked in ungreased pans. Grease prevents the foam type caked from rising properly. In fact, I’ve seen directions for foam type cakes that specifically say the make sure pan is clean and grease free. I would not use a bundt cake pan for a foam type cake. I’d use an angel food cake pan…no nooks and crannies.

0
Reply
CarolAnn Brubaker
CarolAnn Brubaker
Reply to  Nancy
Posted: 5 years ago

That is how I learned to make these types of cakes and I am 73. No greased pan…. but clean of all grease and in a angel food or a tube pan.

0
Reply

sidebar

Headshot of Joanna Cismaru

Hey there!

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

Read More
Collage of recipe ebooks
Subscribe

Get our FREE recipe eBook + weekly newsletter!

Loading

Pasta Favorites

baked mac and cheese in a black cast iron skillet.
45 mins

Baked Mac And Cheese

freshly made crack chicken penne with a wooden spoon in a skillet.
40 mins

Crack Chicken Penne

chicken pot pie pasta in a white serving bowl with a wooden serving spoon.
50 mins

Chicken Pot Pie Pasta

freshly made one pot pasta in a dutch oven.
20 mins

One Pot Pasta

tomato spinach chicken pasta in a white bowl.
30 mins

Tomato Spinach Chicken Pasta

homemade hamburger helper lasagna from scratch in a skillet.
30 mins

One Pot Hamburger Helper Lasagna

baked feta pasta in a white bowl garnished with fresh basil.
50 mins

Baked Feta Pasta (Tik Tok Pasta)

sideview shot of chicken fajita pasta in a white bowl with a fork inside
45 mins

Chicken Fajita Pasta

side close up shot of swedish meatball pasta in a beige braised garnished with parsley
30 mins

Swedish Meatball Pasta

overhead shot of a bowl of haluski
40 mins

Haluski (Cabbage and Noodles)

A stack of cookbooks
Grab a copy!

My Cookbooks

Order Now: Amazon | Indigo | Barnes & Noble | Indie Bound | Books-A-Million

Dinner Favorites

smothered pork chops in a skillet garnished with parsley.
1 hr 15 mins

Smothered Pork Chops

a wooden spoon lifting a salisbury steak out of the skillet
30 mins

Salisbury Steak

beef lo mein in a black wok.
30 mins

Beef Lo Mein

side shot of beef and broccoli in a skillet
15 mins

Easy Beef and Broccoli Stir Fry

skillet shepherd's pie in a cast iron skillet with a portion taken out.
1 hr 25 mins

Skillet Shepherd’s Pie

a serving spoon inside a skillet with chicken broccoli rice casserole.
30 mins

One Pot Cheesy Chicken Broccoli Rice Casserole

side view shot of two italian stuffed peppers in a bowl
2 hrs 30 mins

Italian Stuffed Peppers

side view shot of a bowl with a scoop of spaghetti bolognese in it
40 mins

Spaghetti Bolognese

Facebook
Instagram
Pinterest
YouTube
TikTok
Visit our Other Site: Craving Home Cooked

Explore

Recipes
Cookbooks
About Jo
Contact

Legal

Privacy Policy
Accessibility
Disclaimers
© 2023 Jo Cooks
Site Credits
Designed by Melissa Rose Design Developed by Once Coupled
Back to Top
wpDiscuz