Lemon Chiffon Cake
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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.
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?
If you guys love this recipe, and most importantly make it yourselves, please let us know. Take a picture and tag it #jocooks on Instagram so we can see it. I always love to see what you guys come up with!
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Lemon Chiffon Cake
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.
Notes
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
Do you think this would work in mini Bundt pans?
Absolutely, just watch as they bake, they would take less time baking.
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.
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!
We are so happy you enjoyed it!
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 ❤
You certainly can!
Just finished baking your Lemon Chiffon Cake Recipe – turned out “Amazing”
Glad to hear it!
Hi I would like to find out the pan size required for this recipe?
It’s a 10-inch Angel Food Tube Cake Pan.
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!
The cooking time should be the same the only thing is you may have too much batter.
Hi! I tried this recipe and the heating worked better on 300.
Every oven is different! We’re glad you found what works for yours.
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
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.
I’m so happy to hear this!
What a fun easy cake to bake. Looks to good to be true. Don’t have to tell anyone that part
Ha! Lips are sealed!
This is my go to cake!!
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.
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.
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.
Tastes great but couldn’t get the cake out of the pan intact. Now I’m going to have to find some icing to cover the missing chunks…
Yeah you definitely want to make sure you grease your pan thoroughly first but icing covers all mistakes. 🙂
Normally you dont grease the pan for chiffon cakes. They need to “crawl” up the sides as it rises. Maybe next time, only grease, lightly, the bottom, but not the sides. Let the cake cool completely before removing it from the pan. Also, be sure to invert the pan as the cake cools.